Photo: Cala
Estimated Nutrition (whole recipe, rough)
636
Calories
39g
Protein
26g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons butter
- 1 cup chopped onion
- 5-6 Poblano peppers, roasted, peeled, deveined and coarsely chopped
- 6-7 cups chicken stock, divided
- 2 (8-ounce) packages cream cheese, cut into chunks
- 3 cups cooked rice
- Salt and pepper to taste
- =
Directions
1
Melt butter in a large saucepan over medium-high heat. Add onion; sauté until translucent. Add poblanos, 2 cups stock and cream cheese. Reduce heat to medium-low and simmer until cream cheese melts. Cool slightly; puree one-half of mixture in blender or food processor. Pour into large stockpot; puree remaining mixture and add to stockpot. Stir in rice and remaining 4 to 5 cups stock as desired. Season with salt and pepper; cook over medium-high heat until hot. Ladle into individual serving bowls.
Recipe sourced from
fandom