ARROZ POBLANO

The perfect summer grilling side dish!

Sweet corn Poblano pepper Chicken broth Chile Jack cheese Onion Olive oil Salt

GRILL

1

Cook the poblano pepper and corn until just charred. 

cool

2

Remove the veggies to cool.

peel

3

Easily scrape off the skin with the back of a spoon.

CUT

4

Remove the kernels from the cob.

SAUTE

5

Sauté the onion and rice together.

BROTH

6

Stir simmering broth into the rice, one ladle at a time.

STIR

7

Add the chopped veggies.

finish

7

Stir in cheese until creamy and melted.

Heptagram

Delish!