Arroz De Fandango

  • Ingredients 10 Count
  • Nutrition . . . Calories
  • Directions 50 Minutes

8 servings

8 servings

Ingredients

imperial units us
  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 1 cup regular or converted rice
  • 2-1/4 cups water
  • 4 poblano peppers, roasted, peeled , seeded and chopped
  • 1 Knorr® Chicken flavor Bouillon Cube, crumbled
  • 3/4 cup 2% milk
  • 1/2 cup Mexican crema
  • 1 cup frozen whole kernel corn, thawed
  • 1 cup shredded Monterey Jack cheese (about 4 oz.)

Directions

BTotal Time50 min

  1. Heat oil in 12-inch oven-proof* skillet over medium heat and cook onion, stirring occasionally, until very tender, about 6 minutes. Stir in rice and cook, stirring occasionally, until golden, about 2 minutes. Stir in water, poblano peppers, corn and Knorr® Chicken flavor Bouillon Cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.
  2. Stir in milk, crema and 1/2 cup cheese. Top with remaining 1/2 cup cheese and broil until golden.

Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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