Arroz Poblana Recipe

• 2 c. Rice
• 4 x Poblano chiles roasted, peeled, and seeded
• 4 c. Chicken stock
• 1/3 c. Oil
• 1 med Onion diced
• 2 x Garlic cloves chopped
• 2 c. Fresh corn kernels
• 1 sprg Fresh epazote minced fine
• 1 tsp Sea salt
• 1/4 c. Cream

1. Rinse the rice, drain it, spread it on a baking sheet, and let stand in a hot place till dry.
2. In a blender, place 2 of the chiles with 1/2 c. of the chicken stock, and blend till smooth.
3. Slice the remaining 2 chiles into strips and set aside.
4. In a heavy skillet, heat the oil, over a medium heat.
5. Cook the onion and garlic 1 to 2 min.
6. Add in the rice and cook till it turns a light golden brown-brown.
7. Add in the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly.
8. Season with the salt.
9. Cover, and let simmer over a low heat for about 30 min.
10. Stir the cream into the rice and let stand for a few min, covered.
11. Serve with warm corn or possibly flour tortillas.
12. This recipe yields 6 to 8 servings.

rice, chiles, chicken stock, oil, onion, garlic, fresh corn kernels, salt, cream

Taken from cookeatshare.com/recipes/arroz-poblana-69626 (may not work)