Chile, Corn & Cheese Rice

By á-47

Ingredients

• 2 poblano peppers
• 1 small onion, finely diced
• 1 cup rice
• 2 corn cobs, corned sliced off
• 2 cups chicken broth
• Mexican crema (or runny sour cream)
• Monterey Jack Cheese

Preparation

Step 1

Roast poblanos until skin is blackened in places. Put in ziplock and let steam.

Saute diced onion in olive oil. Add 1 cup rice and cook until opaque. Add the fresh cut corn and stir all together. Add chicken broth and simmer covered until rice is tender.

While rice cooks, peel poblanos (can use a paper towel to wipe away the skin). Chop up the peppers. Add to the rice mixture when the rice is cooked

Scoop rice mixture into an oven safe dish. Pour the Mexican crema (or runny sour cream) all over the rice. Top with the shredded Monterey Jack cheese.

Broil until cheese is melted.