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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes. | 2. Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
corn kernel	1/2	cup		92.355	18.2384	2.5521	1.0011
poblano chile pepper	1		seeded deveined chopped	-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
pea	1/4	cup	drained canned	10.29	1.8498	0.6859999999999999	0.049
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
carrot	1/4	cup	minced	13.12	3.0656	0.2976	0.0768
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	2	tablespoons		171.0	7.857	5.343	14.4
white rice	1	cup	rinsed drained	675.25	147.9075	13.1905	1.2209999999999999
chicken bouillon granule	1	tablespoon		-	-	-	-

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