Arroz Poblana

Directions

1. 1
   Rinse the rice, drain it, spread it on a baking sheet, and let it dry.
2. 2
   In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth.
3. 3
   Slice the remaining 2 chilies into strips and set aside.
4. 4
   In a heavy skillet, heat the lard or oil your choice, over medium heat.Cook the onion and garlic 1 to 2 minutes.
5. 5
   Add the rice and cook until it turns a light golden brown.
6. 6
   Add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly.
7. 7
   Season with the salt.
8. 8
   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.
9. 9
   Serve.