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Associate.com - Share Your Recipe!

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

Ingredients:
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
Directions:
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
<meginny@frontiernet.net> 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


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