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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender, puree 1/2 cup milk with the cream cheese and set aside. | 2. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains. | 3. Add the water or broth, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed. | 4. Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving. | 5. Stir and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/2	cups	divided	828.0	19.944000000000003	8.244	85.824
cream cheese	2	ounces		167.265	1.9845	4.0257	16.2162
rice	1	cup	rinsed	678.95	141.0625	13.949000000000002	5.92
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic clove	2		peeled chopped	-	-	-	-
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
mushroom	1	cup	chopped	-	-	-	-
serrano chili	1 -2			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
corn kernel	1	cup	thawed	184.71	36.4767	5.1042	2.0022
salt				-	-	-	-

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