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Ingredientes
- 1Â 1/2 Tbsp. Vegetable oil
- 1 c. Long-grain white rice
- 1 sm Onion finely diced
- 2 c. Warm vegetable or possibly chicken stock preferably homemade
- 3 med Poblano chiles roasted, peeled,
- Â Â seeded, and cut into strips
- 1/2 tsp Coarse salt
- 1 c. Fresh or possibly thawed frzn corn kernels
- 1/2 c. Crumbled Mexican Queso Fresco or possibly Feta
- Â Â cheese
- 1/2 bn Italian parsley, leaves only finely minced
Direcciones
- Heat the oil in a large, heavy saucepan over medium heat. Add in the rice and onion and cook, stirring frequently, about 7 min, till the onion is softened but not browned. Add in the warm broth, chiles, and salt, and bring to a boil. Reduce to a simmer and cook, covered, about 10 min. Add in the corn and simmer 5 min longer, or possibly till the rice is tender. Remove from the heat and let stand, covered, about 10 min.
- Stir in the cheese and parsley, mixing well, and fluff with a fork. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 55 | 28% |
| Total Fat 6.22g | 8% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 9mg | 3% |
| Sodium 240mg | 10% |
| Potassium 115mg | 3% |
| Total Carbs 29.84g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.11g | 1% |
| Protein 5.32g | 9% |
