Peel and deveined 8 poblanos, fill with the cheese and keep. In the blender put the tomatoes with one garlic clove, 1/2 onion, chiles serranos, 1 chile poblano and the half part of the cilantro. In a large saucepan were you can put the 8 poblanos and the rice, put the vegetable oil and fry the rice with the other 1/2 onion and one garlic clove. Warm the broth in the stove (need to be added after very hot). When it is a little gold add the chicharos (green peas). Fry a little more time and add the green salsa maded before, add the hot broth and put the chiles over the rice and some cilantro, cover and cook in middle flame more or less 20 min. Patricia Wriedt Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 11:47:18 -0600 From: Patricia Wriedt
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 89 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 707.6mg||24 %|
|Potassium 395.9mg||10 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 54.6g|
|Protein 6.7g||10 %|
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Calories per serving: 346
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