Cheesy Poblano Rice

• 1/4 cups Vegetable Oil
• 1 whole Garlic Clove, Minced
• 1 whole Poblano Pepper, Diced Into Small Peices
• 2 cups Instant White Rice
• 2 cups Water
• 1 cube Chicken Bouillon Cube
• 3 Tablespoons Butter
• 1/3 cups Heavy Cream
• 1/2 cups Shredded Mozzarella Cheese

1. 1. Heat oil in a pan. Once oil is warm, add garlic and poblano pepper, fry about 2 minutes. Add rice to the pan, stirring constantly for about 5-7 more minutes. Rice will begin to brown; watch carefully so it doesn't burn.
2. 2. While frying rice, place the water in a microwave safe bowl and heat for 2 minutes until water is hot and boiling.
3. 3. After rice has fried 5-7 minutes, carefully remove bowl from the microwave (it will be hot) and pour into the pan with the rice; carefully avoid splattering. Add chicken cube and butter, stirring. Cover pan with a lid and let stand 5-7 minutes until water is absorbed.
4. 4. Remove lid and add cream and cheese to the rice and mix well. Cover and let stand 1-2 more minutes.
5. 5. Serve.

ubc, garlic, pepper, white rice, water, chicken, butter, heavy cream, mozzarella cheese

Taken from tastykitchen.com/recipes/sidedishes/cheesy-poblano-rice/ (may not work)