Arroz Poblana

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

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.
3. Slice the remaining 2 chilies into strips and set aside.
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. Add the rice and cook until it turns a light golden brown.
6. Add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly.
7. Season with the salt.
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. Serve.

rice, poblano chiles, chicken stock, lard, onion, garlic, corn kernels, salt, heavy cream

Taken from www.food.com/recipe/arroz-poblana-405573 (may not work)