What are you looking for?

Shipping and Tax Calculation at checkout

Arroz Con Rajas

Rice with Roasted Poblanos
  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 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)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Calories from Fat130
Total Fat15g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium610mg
Total Carbs46g
Dietary Fiber2g
Sugars2g
Protein5g
Calcium4%
Iron15%
Vitamin C80%
Vitamin A4%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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.