Ingredients

3 tbsp vegetable oil
2 cups jasmine white rice
1 tbsp unsalted butter
⅔ cup finely chopped white onion
1 cup corn kernels
1¼ tsp salt (or to taste)
1 tbsp Spanglish Asadero Elote Seasoning
2 cups chicken broth and 2 cups water
2 fresh poblano peppers, roasted, sweated, peeled, seeded, and cut into small strips
1 tbsp chicken bouillon

Heat the oil in a large saucepan over medium-high heat until very hot but not smoking.
Add the rice and cook, stirring frequently, for 2 to 3 minutes.
Add the butter, onion, and Spanglish Asadero Elote Seasoning. Cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften.
Add the corn kernels, then pour in the broth and water. Stir in the salt and chicken bouillon.
Bring to a boil, add the poblano strips, stir once, cover, and reduce the heat to the lowest setting.
Cook on very low heat for 12 to 15 minutes, until most of the liquid has been absorbed but the rice is still slightly moist. The rice should be tender; if it isn’t but the liquid is gone, add 2 tbsp more broth or water, cover, and cook for a couple more minutes.
Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste, and adjust salt if needed. Serve hot.