Ingrédients pour Easy Chile And Cheese Rice
- 2 tablespoons olive oil
- 1/2 cup chopped white onion
- 1 ½ cups long-grain white rice
- 2 ½ cups water
- 1 cup frozen white corn kernels
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 cup chopped poblano chiles
- ½ cup Mexican crema
- 1 ½ cups shredded Monterey Jack cheese
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Comment préparer Easy Chile And Cheese Rice
- Heat 2 tablespoons of olive oil in a medium-size heavy skillet over medium-high heat.
- Add 1/2 cup chopped onion and sauté until translucent, about 5 minutes.
- Add 1 ½ cups long-grain rice and cook, stirring occasionally, until the rice is opaque, about 10 minutes.
- Stir in 2 ½ cups water, 1 cup frozen corn kernels, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring the mixture to a boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Preheat your broiler.
- Fluff the cooked rice with a fork and stir in 1 cup chopped poblano peppers.
- Transfer the rice to a greased 9x13 inch baking dish.
- Drizzle with ½ cup crema or sour cream and sprinkle with 1 ½ cups shredded Mexican cheese blend.
- Broil for 8-10 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
- Remove from oven and let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
19g
Carbs
16g
