Arroz Poblana

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 cups rice
• 4 poblano chiles, roasted, peeled and seeded
• 4 cups chicken stock
• 1/3 cup lard
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups corn kernels, thawed from frozen
• 1 teaspoon sea salt
• 1/2 cup heavy cream

Recipe

• 1 rinse the rice, drain it, spread it on a baking sheet, and let it dry.
• 2 in a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth. slice the remaining 2 chilies into strips and set aside.
• 3 in a heavy skillet, heat the lard or oil your choice, over medium heat.cook the onion and garlic 1 to 2 minutes. add the rice and cook until it turns a light golden brown. add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly. season with the salt. cover, and let simmer over a low heat for about 30 minutes stir the cream into the rice and let stand for a few minutes. serve.