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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. vegetable oil
- 1 onion (small, chopped)
- 1 cup regular or converted rice
- 2 1/4 cups water
- 4 poblano pepper
- 1 knorr chicken flavor bouillon cube
- 3/4 cup 2% milk
- 1/2 cup Mexican crema
- 1 cup frozen whole kernel corn
- 1 cup shredded monterey jack cheese (about 4 oz)
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Directions
- Heat oil in 12-inch oven-proof* skillet over medium heat and cook onion, stirring occasionally, until very tender, about 6 minutes. Stir in rice and cook, stirring occasionally, until golden, about 2 minutes. Stir in water, poblano peppers, corn and Knorr® Chicken flavor Bouillon Cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.
- Stir in milk, crema and 1/2 cup cheese. Top with remaining 1/2 cup cheese and broil until golden.
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