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11Ingredients
75Minutes
320Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 poblano peppers
- 2 tsp. olive oil (or vegetable oil)
- 1 yellow onion (medium, finely diced)
- 1 Tbsp. salt (divided)
- 1 cup long-grain white rice
- 2 cups low sodium chicken stock (or water)
- 1 cup corn (removed from about 2 ears, or frozen, defrost before using)
- 1 cup Mexican crema (or sour cream)
- 8 oz. jack cheese (Monteray, grated)
- 3 scallions (thinly sliced on a bias, divided)
- 1 Tbsp. fresh cilantro (minced, optional)
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Directions
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol45mg15% |
Sodium1230mg51% |
Potassium260mg7% |
Protein12g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A10% |
Vitamin C8% |
Calcium30% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ashley 5 years ago
Absolutely delicious flavor but a bit salty. I cooked the rice 20 minutes not 10 minutes as the recipe stated, otherwise the rice would have been under cooked and have too much liquid left. I substituted fat free greek yogurt for the crema. We do not like scallions so left those out and forgot to add the cilantro at the end, but it was still amazing. Had rave reviews from the family and will certainly make this again.