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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast,peel,remove seeds and slice the poblano chiles into short thin strips. | 2. Start the rice about 40 minutes before you want serve. | 3. Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned. | 4. Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>. | 5. When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender. | 6. Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking. Scoop into a serving bowl and garnish with the watercress or parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
grain rice	1	cup		-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
chicken broth	1 3/4	3/4		136.71	3.3075	19.4922	4.5864
poblano chile	3			-	-	-	-
corn	1	cup	thawed frozen	124.7	27.115	4.7415	1.9575
queso fresco	1/2	cup		182.39	1.8178	11.0349	14.5302
watercress				-	-	-	-

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