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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop and seed vegetables and herbs. | 2. Set aside. | 3. Simmer the vegetable stock in a pan. | 4. . Melt butter in a large pot. Saute shallots, garlic, and salt until they begin to weep. Add the rice and saute until evenly coated with the butter. Do not let the rice brown. Add one cup of the hot stock, and stir until the liquid is adsorbed. Continue adding one cup of stock at a time and stirring until the rice is creamy. This should take about 18 minutes. Remove from heat. | 5. Add drained diced tomatoes,thawed green peas, black olives, jalapeño peppers, cilantro, and lime juice. Mix well. | 6. Spoon rice mixture into poblano peppers that have been halved and seeded. Top each popper with cheese. Place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arborio rice	1	cup		-	-	-	-
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
poblano pepper	6			-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
green pea	1/2	cup	frozen	58.725	10.4762	3.9295	0.29
monterey jack pepper cheese	1/2	cup		-	-	-	-
black olive	1/2	cup	sliced	-	-	-	-
shallot	5			576.0	134.4	20.0	0.8
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
garlic clove	4			-	-	-	-
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
cilantro	4	tablespoons		0.92	0.1468	0.0852	0.0208
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
salt	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.