Poblano Tuna Rice

Fernando Wilchss
Poblano tuna rice, a perfect recipe for this Lent.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 onion, chopped
  • 35 grams margarine
  • 1 can canned tuna in water
  • 2 cups rice, cooked
  • 4 Poblano chiles, roasted, peeled, and seeded
  • 1 cup fish broth
  • 3 cups sour cream
  • salt, to taste
  • pepper, to taste
Preparation
30 mins
0 mins
Low
  • Sauté 1/4 onion in 25 grams of Primavera® canola margarine
  • Add the tuna and the cooked rice. Remove from heat
  • Blend the chiles with the remaining onion, the broth, and the cream. Season with salt and pepper.
  • Pour the rice with the tuna into a greased baking dish with Primavera® canola margarine
  • Drizzle with sauce. Bake at 190°C for 30 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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