White Rice with Corn and Poblano

Ilse Castrejón
Enjoy this traditional white rice with corn and poblano pepper; besides being a very tasty recipe, you will be surprised at how easy it is to prepare, and the best part is that you can use it as a side dish for any meal. It turns out fluffy and delicious.
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Ingredients
4
Servings
  • 2 cups chicken broth
  • 1 clove garlic
  • 1/4 onions
  • 2 tablespoons vegetable oil
  • 1 cup rice, rinsed and soaked in hot water
  • 2 Poblano chiles, cleaned, deveined, and cut into strips
  • 1 cup corn kernels
  • 1/8 bunches fresh cilantro
  • salt
Preparation
30 mins
20 mins
Low
  • Blend the chicken broth with the garlic and onion. Set aside.
  • Heat the oil over medium heat, add the rice, and fry for 7 minutes or until lightly golden.
  • Add the corn kernels, the strips of poblano pepper, the chicken broth, cilantro, and season with salt.
  • Cover and cook for 15 to 20 minutes over medium heat.

Nutritional Information

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