Roast and peel the poblanos

• Roast the poblano peppers until the skin is charred.
• Transfer them to a bag to sweat, then peel, open, remove the seeds and cut into small pieces.

Sauté the aromatics

• Melt the butter in a pan over medium heat.
• Sauté the minced garlic and chopped onion for about a minute.

Fry the rice

• Add the long grain rice and fry, stirring, for two minutes.

Add poblanos, corn and liquids

• Stir in the poblano peppers and corn.
• Pour in the chicken broth, then add the crema Mexicana and chicken bouillon.
• Mix everything well.

Cook covered

• Once it starts boiling, cover the pan and reduce the heat to the lowest setting.
• Cook without opening the lid.

Add cheese and cilantro

• Add the chopped cilantro and shredded Monterey Jack cheese.
• Cover and continue cooking.

Rest and serve

• Turn off the heat and let it sit covered.
• Fluff the rice and serve as a side dish.