1 Tbsp. vegetable oil
1 small onion, chopped
1 cup regular or converted rice
2-1/4 cups water
4 poblano peppers, roasted, peeled , seeded and chopped
1 Knorr® Chicken flavor Bouillon Cube, crumbled
3/4 cup 2% milk
1/2 cup Mexican crema
1 cup frozen whole kernel corn, thawed
1 cup shredded Monterey Jack cheese (about 4 oz.)
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- Heat oil in 12-inch oven-proof* skillet over medium heat and cook onion, stirring occasionally, until very tender, about 6 minutes. Stir in rice and cook, stirring occasionally, until golden, about 2 minutes. Stir in water, poblano peppers, corn and Knorr® Chicken flavor Bouillon Cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.
- Stir in milk, crema and 1/2 cup cheese. Top with remaining 1/2 cup cheese and broil until golden.