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Ингредиенты
- 4 c. Water
- 1 Tbsp. Butter
- 2 tsp Salt, or possibly to taste
- 2 c. Parboiled rice
- 2 Tbsp. Vegetable oil
- 1 sm Onion, minced
- 1 x Garlic clove, chopped
- 2 x Poblano chilies, see note
- 2 c. Corn kernels
- 1 1/2 c. Crema Agria Preparada, recipe
- 1/2 lb White Cheddar cheese, shredded
- 2 c. Lowfat sour cream
- 1 sm Onion, finely minced
- 1 x Clove chopped garlic
- 2 Tbsp. Cilantro leaves, finely minced Salt, to taste
Инструкции
- Bring water to a boil in a medium saucepan over high heat. Add in butter and salt. When butter has melted, add in rice and bring to a boil. Cover tightly, reduce heat to very low and cook for 20 at min. Remove rice from pan and spread on baking sheet to cold. Preheat oven to 350 degrees. Heat oil in a heavy skillet over medium-high heat till very warm but not quite smoking. Reduce heat to medium, add in onion and garlic and cook, stirring, Till wilted, about 2 to 3 min. Add in poblanos and cook, stirring, for 1 minute. Let cold, then combine with rice. Add in corn, the Crema mix and shredded cheese. Pour mix into a baking dish and bake till heated through, about 30 min.
- Makes 6 servings.
- Note: this recipe calls for 2 poblano chilies, roasted, peeled, seeded, deveined and diced To prepare poblanos, scorch exterior over flame and place chilies in paper bag for 20 min. Peel off skin. Remove stem, interior seeds and veins. Dice. Allow about 30 to 45 min to do this.
- Serving Ideas : Chorizo and a Tomatillo Salsa (recipes not provided)
- NOTES : This dish is the most popular item at the restaurant in NYC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 6 servings | |
| Calories 396 | |
| Calories from Fat 302 | 76% |
| Total Fat 34.38g | 43% |
| Saturated Fat 18.4g | 74% |
| Trans Fat 0.12g | |
| Cholesterol 85mg | 28% |
| Sodium 1094mg | 46% |
| Potassium 269mg | 8% |
| Total Carbs 11.93g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.92g | 3% |
| Protein 12.28g | 20% |
