Step 1

Start by roasting, one Chile pasilla, and one jalapeño

Step 2

The second chile pasilla, add to blender with one big handful of cilantro, the roasted jalapeño, two garlic cloves, quarter of a large white onion, one cup of water and 1 tablespoon of chicken bouillon. Blend well.

Step 3

Fry one cup of jasmine rice in 2 tablespoons of olive oil, and 2 tablespoons of butter

Step 4

Once your chile pasilla is roasted, remove the skin and dice into small pieces and add to Jasmine rice. add half a can of drained corn.

Step 5

Fry your rice well for about five minutes until it starts to turn light brown

Step 6

Once your rice is light brown, add in your green sauce. Also add half a cup of water.

Step 7

Season to taste I added a little extra salt

Step 8

Bring to a low simmer, cover, turn the heat down to low and cook for 20 minutes without opening

Step 9

Serve and enjoy!