1. Rinse the rice, drain it, spread it on a baking sheet, and let it dry. 2. In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth. Slice the remaining 2 chilies into strips and set aside. 3. In a heavy skillet, heat the lard or oil your choice, over medium heat.Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes Stir the cream into the rice and let stand for a few minutes. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
