Ingredients
4poblano peppershalved and seeded
1tbspVegetable Oil
1cupuncooked white rice
2cupswater
saltto taste
1cupMexican crema
2cupsgrated Chihuahua cheese
Preparation
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler for about 5 to 8 minutes until the skin of the peppers has blackened and blistered. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool for about 20 minutes. Remove and discard skins.
Heat oil in a small pot over medium heat. Add rice and cook for 2 to 3 minutes until transparent.
Combine poblano chiles, water, and salt in a blender; blend until smooth.
Pour over rice and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the liquid has almost been absorbed.
Add crema and Chihuahua cheese and cook for another 5 minutes. Remove from heat and let stand covered for 5 minutes.
