Poblano Chili Rice

• 1 cup rice
• 1 chili pepper poblano, shredded
• 1/2 cup corn kernels
• 1 sprig epazote
• 2 tablespoons vegetable oil
• 10 milliliters lemon juice
• salt as needed
• 1 1/2 cups water

1. Heat the water in a cooking pot on high. Turn off the stove before it boils.
2. Put the rice in the cooking pot and let it sit for 5 minutes.
3. Place the rice in a strainer and soak it with cold water. Let it sit for 1 hour while it strains.
4. Heat the vegetable oil in a large cooking pot on medium.
5. Put the rice and poblano pepper in the cooking pot while stirring occasionally.
6. Add the water, lemon juice, and corn kernels to a small cooking pot and heat it on high. Turn off the heat before it boils, and add it to the large cooking pot where the rice is.
7. Add the epazote and salt to the large cooking pot and put the lid on. Let it cook for 12 minutes on low.
8. Turn off the stove and serve.

rice, chili pepper, corn kernels, epazote, vegetable oil, lemon juice, salt, water

Taken from www.yummly.com/recipe/Poblano-Chili-Rice-548960 (may not work)