Spanglish Asadero

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