Directions:
- Rinse the rice, drain it, spread it on a baking sheet, and let it dry.
- In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth. Slice the remaining 2 chilies into strips and set aside.
- In a heavy skillet, heat the lard or oil your choice, over 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 chilies, corn kernels, chicken stock 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. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.65 Kcal (1564 kJ) | ||
| Calories from fat | 119.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 20% | |
|---|---|---|---|
| Cholesterol | 21.91mg | 7% | |
| Sodium | 467.71mg | 19% | |
| Potassium | 293.98mg | 6% | |
| Total Carbs | 54.19g | 18% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 158.86 Kcal (665 kJ) | ||
| Calories from fat | 50.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 20% | |
|---|---|---|---|
| Cholesterol | 9.31mg | 7% | |
| Sodium | 198.85mg | 19% | |
| Potassium | 124.99mg | 6% | |
| Total Carbs | 23.04g | 18% | |
| Sugars | 1.71g | 16% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 3.72g | 18% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.8mg | 11% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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