Rice Cake with Poblano and Corn

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

Jessica Alcántara

Prepare this delicious baked rice mixed with poblano chili, corn, Oaxaca cheese, and cream cheese. You won't be able to resist trying it because of its creamy flavor; it's the perfect dish for lunchtime.

Reviewed by Editorial Team of Kiwilimón

Published: 25-09-2017

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. In a skillet over medium heat, melt the butter, add the onion, and cook until translucent, then add the corn kernels, the chili, and cook for 3 more minutes. Add the cream cheese, cream, rice, season with salt, and cook for 5 minutes. Remove from heat. Pour into a baking dish and cover with Oaxaca cheese, bake for 20 minutes, and serve immediately.

Nutritional information

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

Energy

191.6

kcal

9.58%

Carbohydrate, by difference

Protein

5.3

10.6%

Total lipid (fat)

9.8

15.08%

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100

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Rice Cake with Poblano and Corn

Ingredients

Preparation

Nutritional information

Presentation

Tips

Rice Cake with Poblano and Corn

Ingredients

Preparation

Nutritional information

Presentation

Tips

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