2 fresh Pobalno 
or 
Anahemim peppers
1 1/2 cups fresh whole kernel corn
1/3 cup milk
1 cup long-grain rice
2 tsp. cooking oil
2 cups chicken broth
1 cup chopped onion
1 cup chopped zucchini
1/2 cup finely chopped carrot
1 clove garlic, minced
1 bay leaf

Halve peppers lengthwise,
remove stems, seeds and membranes.
Place peppers, cut side down,
on a foil-lined baking sheet.
Bake in 425 degree oven for about
20 minutes or until skins are
blistered and dark.
Remove from baking sheet.
Immediately cover tightly with foil.
Let stand 30 minutes to steam.
With a knife, remove skin from 
peppers, pulling off in strips.
Discard skin.
Finely chop roasted peppers.
Menawhile,
rinse the corn in cool water
to partially thaw.
Drain well.
Place corn and milk in a blender
container or food processor bowl.
Cover and blend or process until
nearly smooth.
Set aside.
In a large skillet, cook and stir
rice in hot oil over medium-high
heat for 2 to 3 minutes or
until rice is lightly browned.
Carefully stir in chopped roasted
peppers, corn puree, chicken broth,
onion, zucchini, carrot, garlic
and bay leaf.
Bring to boiling.
Reduce heat and simmer,
covered about 20 minutes or
until rice is tender and
liquid is absorbed.
Remove bay leaf.