Directions:
- Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
- Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.91 Kcal (896 kJ) | ||
| Calories from fat | 60.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 10% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 4% | |
| Sodium | 262.44mg | 11% | |
| Potassium | 173.02mg | 4% | |
| Total Carbs | 33.4g | 11% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 138.3 Kcal (579 kJ) | ||
| Calories from fat | 38.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 10% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 4% | |
| Sodium | 169.68mg | 11% | |
| Potassium | 111.86mg | 4% | |
| Total Carbs | 21.59g | 11% | |
| Sugars | 2.25g | 14% | |
| Dietary Fiber | 0.85g | 5% | |
| Protein | 3g | 9% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 8% | |
| Calcium | 43mg | 7% | |
* 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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