INGREDIENTS

5 each Roasted Poblano Peppers , peeled and seeded 
2.5 cups  Half & Half  
2 cups  Water  
2 cups Long Grain White Rice  
2 tsp. Kosher Salt  

DIRECTIONS

1.) In food processor, pulse roasted poblano peppers until pureed; reserve.

2.) Meanwhile heat cream and water in sauce pan until just boiling, transfer mixture to 4-inch half hotel pan and add rice, salt, and reserved poblano peppers. Cover with foil and bake for 20 to 30 minutes or until rice is tender. Hold warm.