Directions
- 1In a food processor, blend three seeded and deveined poblano peppers, one garlic clove, one-fourth of an onion, and chicken bouillon to taste.
- 2Heat three tablespoons of safflower oil in a frying pan.
- 3Fry one cup of rice until golden brown.
- 4Add the poblano paste and fry everything together to enhance the flavor.
- 5Add one cup of corn and one and three-fourth cups of water.
- 6Once it reaches a boil, cover on low for twenty minutes.
- 7Twenty minutes later, turn off the heat and fluff your rice.
- 8Cover it again and let it sit for thirty minutes.
Ingredients
- 3 Poblano peppers
- 1 clove Garlic
- 0.25 of an Onion
- 1 to taste Chicken bouillon
- 3 tablespoons Safflower oil
- 1 cup Rice
- 1 cup Corn
- 1.75 cups Water
Equipment
food processorfrying panmeasuring cup
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