Name: Rice Cake with Poblano and Corn
Prep time: 70 min
Cook time: 50 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/4 onions; 1 clove garlic; 4 cups chicken broth; 1 teaspoon salt; 1/4 cups vegetable oil; 2 cups rice, washed, soaked, and drained; 2 tablespoons butter; 1/2 cups onion, finely chopped; 1 1/2 cups corn kernels; 2 Poblano chiles, Roasted, deveined, and seedless, cut into strips.; 190 grams cream cheese; 1 cup sour cream; 2 cups Oaxaca cheese, shredded; salt

Preparation

20 mins

50 mins

Low

Preheat the oven to 180°C. In a small pot over low heat, fry the rice with the oil. Remove excess fat and add the mixture, let it reduce for a few minutes. Add the rest of the chicken broth and cover, cooking for about 30 minutes or until the rice is cooked and there is no liquid left. Set aside.

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Rice Cake with Poblano and Corn

Ingredients

Preparation

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