Arroz Poblana

1. 1

   Rinse the rice, drain it, spread it on a baking sheet, and let it dry.

2. 2

   In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth.

3. 3

   Slice the remaining 2 chilies into strips and set aside.

4. 4

   In a heavy skillet, heat the lard or oil your choice, over medium heat.Cook the onion and garlic 1 to 2 minutes.

5. 5

   Add the rice and cook until it turns a light golden brown.

6. 6

   Add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly.

7. 7

   Season with the salt.

8. 8

   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.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.