A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup fresh corn kernels
- 1 fresh poblano chile pepper – seeded, deveined, and chopped
- ½ onion, chopped
- ¼ cup drained canned peas
- 1 clove garlic, minced
- ¼ cup minced carrot
- 1 cup water
- 1 cup milk
- 2 tablespoons butter
- 1 cup white rice, rinsed and drained
- 1 tablespoon chicken bouillon granules
Directions
Step 1
Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
Step 2
Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 228 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat3g | 17% |
Cholesterol14mg | 5% |
Sodium249mg | 11% |
Total Carbohydrate35g | 13% |
Dietary Fiber2g | 7% |
Total Sugars4g | |
Protein5g | |
Vitamin C16mg | 79% |
Calcium72mg | 6% |
Iron1mg | 8% |
Potassium226mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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