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Raciónes: 6

Ingredientes

Cost per serving $1.07 view details

Direcciones

  1. Rinse the rice, drain it, spread it on a baking sheet, and let stand in a hot place till dry.
  2. 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.
  3. 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.
  4. 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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