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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the rice, drain it, spread it on a baking sheet, and let it dry. | 2. In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth. Slice the remaining 2 chilies into strips and set aside. | 3. In a heavy skillet, heat the lard or oil your choice, over medium heat.Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes Stir the cream into the rice and let stand for a few minutes. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
poblano chile	4		roasted peeled seeded	-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
lard	1/3	cup		616.3667	0.0	0.0	68.3333
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
corn kernel	2	cups	thawed	369.42	72.9534	10.2084	4.0044
sea salt	1	teaspoon		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

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