Arroz Poblano Cremoso

Ingredients

• 2 poblano peppers (roasted, peeled, seeded, and cut into small pieces)
• 4 tbsp butter
• 3 garlic cloves (minced)
• 0.25 white onion (finely chopped)
• 1 cup long grain rice (uncooked)
• 0.5 cup corn (canned or frozen)
• 1.5 cups chicken broth
• 8 oz crema Mexicana
• 1.5 tsp chicken bouillon (powdered)
• cilantro (some, chopped for garnish and flavor)
• 8 oz Monterrey Jack cheese (shredded)

Steps

1. 1

   Roast two poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides.

2. 2

   Transfer the roasted peppers into a plastic bag and let them sweat for several minutes; this makes the skin easier to peel.

3. 3

   Peel the skin off the peppers, remove the seeds and stems, and cut the flesh into small pieces.

4. 4

   In a pan set to medium heat, add 4 tablespoons of butter and allow it to melt.

5. 5

   Add 3 minced garlic cloves and 1/4 of a white onion to the melted butter. Sauté for about 1 minute until fragrant.

6. 6

   Add 1 cup of long grain rice to the pan and fry, stirring frequently, for about 2 minutes.

7. 7

   Stir in the prepared poblano pepper pieces and 1/2 cup of corn until well combined.

8. 8

   Add 1 1/2 cups of chicken broth, 8 ounces of crema Mexicana, and 1 1/2 teaspoons of chicken bouillon. Mix everything well.

9. 9

   Bring the mixture to a boil, then cover the pan with a tight-fitting lid.

10. 10

    Reduce the heat to the lowest setting and cook for 12 minutes without opening the lid.

11. 11

    After 12 minutes, open the lid and add some chopped cilantro and 8 ounces of Monterrey Jack cheese (or your favorite melting cheese) on top.

12. 12

    Cover the pan again and continue cooking for another 5 minutes to allow the cheese to melt.

13. 13

    Turn off the heat and let the rice sit, covered, for a few minutes before serving.

Notes

This rice pairs perfectly with costillitas, bistrachero, or your favorite protein dish. If you cannot find crema Mexicana, you can substitute with heavy cream or sour cream thinned with a little milk, though the flavor profile will change slightly.

Nutrition per serving

• side dish
• Mexican
• rice
• poblano
• creamy
• vegetarian
• easy recipe