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 pepper strips
1 cup corn kernel , yellow
poblano pepper strips , for decorating
corn kernel , 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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