HEAT oil in a deep bottom pot, fry garlic until it gets browned, take away and add the rice moving for a minute; add chicken soup, once it boils, cover it. Reduce heat, season and let the soup consumes and rice gets cooked. Settle.
HEAT in a pan butter and oil, fry the onion and garlics until they get transparent. Add celery and carrot, fry for a few minutes. Add poblano strips and corn grains. Blend and strain tomatoes, add them and let it cook for 5 minutes. Add the tomato pureé, spices, chicken soup, thyme, pumpkins and squash blossoms. Reduce heat and cook until everything gets seasoned.
PLACE in a container a layer of rice, one of vegetables a little bit of cream and cheese.
PLACE another layer of rice, vegetables, cream and cheese.
BAKE at 180º C for 15 minutes or until it gets hot.
TAKE OUT and serve immediately.