Fiesta Rice

Ingredients

• 2 cups medium- or long-grain white rice
• 1/2 white onion, coarsely chopped
• 2 garlic cloves
• 3 Tbs. cold water
• 5 Tbs. safflower or canola oil
• 4 cups hot water
• 1/2 tsp. fresh lime juice
• 3 fresh flat-leaf parsley sprigs
• 1 tsp. sea salt
• 3 Tbs. safflower or canola oil
• 1/2 white onion, cut vertically and then into thin slices
• 4 poblano chilies, roasted (see note above), peeled, seeded and deveined, then cut lengthwise into narrow strips
• 1/2 cup frozen or lightly cooked fresh corn kernels
• 2 cups
• or crème fraîche
• Sea salt and freshly ground pepper, to taste
• 1/2 tsp. dried oregano, preferably Mexican
• 1 cup milk
• 1/2 lb. Manchego or Monterey jack cheese, shredded

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Lime	juice of 1 lime (44ml)	11
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Safflower	not in our table	0
Manchego	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.