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Add a photoServings: 6
Ingredients
- 2 c. Rice
- 4 x Poblano chiles roasted, peeled, and seeded
- 4 c. Chicken stock
- 1/3 c. Oil
- 1 med Onion diced
- 2 x Garlic cloves chopped
- 2 c. Fresh corn kernels
- 1 sprg Fresh epazote minced fine
- 1 tsp Sea salt
- 1/4 c. Cream
Directions
- Rinse the rice, drain it, spread it on a baking sheet, and let stand in a hot place till dry.
- In a blender, place 2 of the chiles with 1/2 c. of the chicken stock, and blend till smooth. Slice the remaining 2 chiles into strips and set aside.
- In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 min. Add in the rice and cook till it turns a light golden brown-brown. Add in the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 min. Stir the cream into the rice and let stand for a few min, covered. Serve with warm corn or possibly flour tortillas.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 131 | 33% |
| Total Fat 14.86g | 19% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.31g | |
| Cholesterol 7mg | 2% |
| Sodium 646mg | 27% |
| Potassium 326mg | 9% |
| Total Carbs 59.2g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.93g | 1% |
| Protein 7.47g | 12% |
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