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Arroz Con Rajas

Arroz Con Rajas

Rice with Roasted Poblanos
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  • 4 Tbsp. vegetable oil, divided
  • 1/2 medium white onion, finely chopped
  • 2 poblano peppers, roasted, skinned, seeded and cut into thin strips
  • 1 clove garlic, finely chopped
  • 1/2 cup frozen corn or drained canned corn
  • 1 cup uncooked regular or converted rice
  • 2 1/4 cups water
  • 1 Knorr® Chicken flavor Bouillon Cube(s)



Amount per serving

Calories from Fat130
Total Fat15 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol0 mg
Sodium610 mg
Total Carbs46 g
Dietary Fiber2 g
Sugars2 g
Protein5 g
Vitamin A4 %
Vitamin C80 %
Calcium4 %
Iron15 %

Let's Get Cooking

  • 1 In 4-quart saucepot, heat 2 tablespoons oil over medium-high heat and cook onion, stirring frequently, 4 minutes or until onion is tender. Stir in peppers, garlic and corn and cook 2 minutes or until heated through. Remove onion mixture and set aside.
  • 2 In same saucepot, heat remaining 2 tablespoons oil and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water, Bouillon and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.
Tip:  Also terrific with Knorr Chicken Flavor Bouillon.  Simply substitue 1 Tbsp. Bouillon for the Bouillon Cube and enjoy!