- Ingredients: 2 poblano chiles; 2 tablespoons salted butter; 4 cloves garlic, minced; 1/4 white onion, chopped; 2 cups jasmine rice, rinsed; 3 cups chicken stock; 1 cup whole milk; Kosher salt

- Method:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place the chiles in a bowl while still hot and cover in plastic wrap to steam for 5 minutes. After the chiles have softened, peel the charred skin off using a paper towel. Make a slit to butterfly each chile open to remove the seeds and stem. Cut the chiles into strips.
• In a large saucepan, melt the butter on medium heat and sauté the garlic and onions until the onions are translucent, about 5 minutes. Then add the rice and toast until golden brown, about 5 minutes.
• Add the stock and milk to the rice, season with salt and bring back up to a boil. Lower the heat to the lowest setting. Once the rice bubbles, cover the pan with a lid and cook for 15 minutes.
• Turn the heat off after 15 minutes and let the rice sit for 5 more minutes, keeping the lid on.
• Before serving, top with the poblano strips.