6 poblano chiles, canned
2 cups long grain rice
3 1/2 cups chicken stock
Sea salt
1 white onion, finely chopped
1 cup corn kernels, fresh or frozen
1/2 cup cilantro leaves, fresh, chopped
1 juice from fresh lime

1. Remove stems from the poblanos. Puree peppers in a blender or food processor, adding water if necessary, to form a thick paste.
2. Heat the oil. Add the onion and saute until translucent. Add the rice and saute for about 1 minute, making sure the grains are thoroughly coated. Stir in the poblano paste. Add stock and bring to a boil. Lower heat to a simmer, cover and simmer until rice is done and stock is absorbed, about 20 minutes. Mix in corn, and let rest, covered, 5 minutes.
3. Toss rice with cilantro and lime juice. Season with salt to taste.