This option to share with your family is ideal if you love rice prepared in the poblano style, with a lot of flavor from delicious roasted poblano pepper with some strips of yellow corn, cream, and Oaxaca cheese in threads.
1 Poblano chile, roasted and deveined for blending
2 cloves garlic, for blending
3 cups chicken broth, for blending
1/2 onions, for blending
1/4 cups vegetable oil, for frying
1 1/2 cups rice, washed with warm water and drained
1 cup Poblano chile strips
1 cup corn kernels, yellow
Poblano chile strips, for decorating
corn kernels, for decorating
Preparation
15 mins
45 mins
Low
Add cilantro, poblano pepper, garlic, chicken broth, onion to the blender and blend for 2 minutes.
Heat a deep pot over medium heat with the oil, fry the rice for 7 minutes until golden, add the mixture you blended earlier, when it boils, add the strips and corn, lower the heat, and cover with a lid until well cooked.
Let the rice rest for 10 minutes, place the rice in a mold, and using a spoon, fill and press to compact it very well, unmold, cut a slice, serve, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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