Cooking Instructions
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Step 1
Place an oven-safe pan or skillet over medium-low heat. Add the
Extra-Virgin Olive Oil (15 mL)
,
Garlic (8 g)
, and
Jasmine Rice (370 g)
and saute for about two minutes.
Step 2
Add the
Water (960 mL)
and the
Salt (20 g)
. Mix and set to boil. Once the water is boiling, cover, and let cook for about 18 minutes.
Step 3
Turn on the stove to medium-high heat. Roast the
Poblano Peppers (4)
, rotating evenly until the skin is black and blistered. This can also be done under the broiler in the oven, but make sure to rotate frequently.
Step 4
Once the skin looks black all over the poblano, place them inside a plastic bag. Let them sweat in there for 4 minutes, this helps to soften the skin so it’s easier to peel.
Step 5
Take the poblano’s skin and seeds, then cut into thin slices or squares.
Step 6
Preheat the broiler in your oven.
Step 7
When the rice is still hot add the
Mexican Crema (230 g)
,
Chihuahua Cheese (125 g)
,
Whole Kernel Corn (1 can)
, and poblano to the rice and mix. Reserve some slices of poblano and cheese to put on top to decorate.
Step 8
Finally, transfer the rice to a baking dish and add the reserved cheese and poblano on top and place it under the broiler for 2 minutes to melt the cheese and give it a super tasty look.
Step 9
Serve hot, straight from the pan.
