Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Arroz Poblana Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Rice
4 Poblano chiles, roasted
peeled and seeded
4 Cup(s) Chicken stock
1/3 Cup(s) Oil
1 Onion, diced
2 Cloves garlic, minced
2 Cup(s) Fresh corn kernels
1 Sprig fresh epazote
chopped fine
1 Teaspoon(s) Sea salt
1/4 Cup(s) Cream
Rinse the rice, drain it, spread it on a baking sheet, and let stand
in a warm place until dry. In a blender, place 2 of the chiles with
1/2 cup of the chicken stock, and blend until smooth. Slice the
remaining 2 chiles into strips and set aside. In a heavy skillet,
heat the oil, over a 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 chiles, corn kernels, chicken stock, epazote, 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, covered. Serve with hot corn
or flour tortillas. Yield: 6 to 8 servings Posted to MC-Recipe Digest
V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6280 From: Meg Antczak
<> Date: Fri, 6 Dec 1996 08:08:48 -0500

Nutrition (calculated from recipe ingredients)
Calories: 1922
Calories From Fat: 971
Total Fat: 109.5g
Cholesterol: 110.3mg
Sodium: 3580.4mg
Potassium: 2129.4mg
Carbohydrates: 199.3g
Fiber: 11.3g
Sugar: 30.2g
Protein: 44g

Scale this recipe to Servings [?]