Arroz Poblano Cremoso

Ingredients

• 2 poblano peppers
• 4 tbsp butter
• 3 minced garlic cloves
• 1/4 white onion
• 1 cup long grain rice
• 1/2 cup corn
• 1 1/2 cups chicken broth
• 8 oz crema Mexicana
• 1 1/2 tsp chicken bouillon
• Some cilantro
• 8 oz Monterrey Jack cheese

Instructions

1. Roast two poblano peppers.
2. Transfer them into a bag to sweat.
3. Peel the poblano peppers, remove the seeds, and cut them into small pieces.
4. In a pan set to medium heat, add four tablespoons of butter and melt.
5. Saute three minced garlic cloves and a quarter of a white onion for about a minute.
6. Add one cup of long grain rice and fry for two minutes.
7. Add the poblano peppers and half a cup of corn, and mix it in.
8. Add one and a half cups of chicken broth, eight ounces of crema Mexicana, and one and a half teaspoons of chicken bouillon, and mix everything well.
9. Once it starts boiling, cover it up, reduce the heat to the lowest setting, and cook for about 12 minutes without opening.
10. After 12 minutes, add some cilantro and eight ounces of Monterrey Jack cheese.
11. Cover and continue cooking for another five minutes.
12. Turn off the heat and let it sit covered for an additional three minutes.