Rajas con Crema y Elote (Poblano Strips with Corn and Cream)
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Ingredients
- 3 green peppers
- 2 sweetcorn cobs
- 1 onion
- 2 garlic cloves
- 150 ml soured cream
- 60 g mature cheddar, grated
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 514 kcal
- Protein
- 14.4 g
- Carbohydrate
- 79.4 g
- of which sugars
- 8.9 g
- Fat
- 14.6 g
- of which saturates
- 8.3 g
- Fibre
- 5.2 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Cut the kernels from the sweetcorn cobs with a sharp knife.
- 3
Slice the green peppers and fry with the onion and garlic cloves for 8 minutes until soft.
- 4
Add the sweetcorn kernels and soured cream and simmer for 5 minutes.
- 5
Scatter with the mature cheddar and serve with the rice.
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