ARROZ CON CREMA

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Arroz con Crema image

Number Of Ingredients 5

8 cups white rice
8 cups (1 #10 can) cooked sweet corn drained, or frozen, thawed, and heated
2 quarts sour cream
8 fresh roasted poblano peppers, seeded and chopped
4 to 6 cups Mexican or Jack cheese

Steps:

  • Cook 8 cups rice with ¾ gallon chicken broth in a 16" Dutch oven. When the rice is finished cooking, add the hot, cooked corn, sour cream, and peppers. Gently stir well to combine. Add the cheese and fold in just to combine.

Nutrition Facts : Nutritional Facts Serves

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