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Ingredients
US|METRIC
6 SERVINGS
- 2 cups long-grain white rice (or medium-)
- 1/2 white onion (coarsely chopped)
- 2 garlic cloves
- 3 Tbsp. cold water
- 5 Tbsp. safflower oil
- 4 cups hot water
- 1/2 tsp. fresh lime juice
- 3 parsley sprigs (fresh flat-leaf)
- 1 tsp. sea salt
- 3 Tbsp. safflower oil
- 1/2 white onion (cut vertically and then into thin slices)
- 4 poblano chilies (roasted, see note above, peeled, seeded and deveined, then cut lengthwise into narrow strips)
- 1/2 cup corn kernels (frozen or lightly cooked fresh)
- 2 cups crema (or crème fraîche)
- sea salt
- freshly ground pepper
- 1/2 tsp. dried oregano (preferably Mexican)
- 1 cup milk
- 1/2 lb. manchego cheese (shredded)
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