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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place first six ingredients in a blender and puree well. Set aside. Heat butter in a large pot over medium heat until melted, add onion and sauté for 1 minute. Add the green broth and bring to a boil, add salt (2 tablespoons were recommended and seems excessive, but states the broth should be very salty. I would edge on the careful side and add less). Add the rice to the the broth and bring to boil. Reduce heat to low and simmer covered for 15-25 minutes. (Check after 15 minutes and stir with spoon, continue cooking if needed). | 2. Preheat oven to 350°F In a large bowl, combine rice, 1 cup of Oaxaca cheese, 1 cup Manchego cheese, and heavy cream and stir to combine. Place rice mixture in one large casserole dish or several individual dishes and sprinkle tops with remaining cheese. Bake for 20 minutes, and then transfer to broiler to brown the cheese on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	1			-	-	-	-
green bell pepper	1			-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
epazote leaf	1/4	cup		-	-	-	-
garlic clove	5		peeled crushed	-	-	-	-
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
spanish onion	1	cup	chopped	-	-	-	-
salt				-	-	-	-
grain rice	2	cups		-	-	-	-
mozzarella cheese	1 1/2	cups	grated divided	-	-	-	-
manchego cheese	1 1/2	cups	grated divided	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

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