Arroz con Crema

Name: Arroz con Crema
Total time: 3600 s
Yield: Serves 6-8 servings
Ingredients: 1 1/2 cups rice (rinsed) (about 285 grams); 2 zucchini; 1 can corn; 1/4 onion (finely chopped); 3 poblano peppers (roasted, peeled, and sliced); 2 zucchini (sliced); 1 cup sour cream (250 ml); 3 cups water (710 ml); 2 tablespoons olive oil (30 ml); Bouillon to taste

Ale Lopez @asoltitis

Arroz con Crema

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Ingredients

1 hour

Serves 6-8 servings

1 1/2 cupsrice (rinsed) (about 285 grams)
2zucchini
1 cancorn
1/4onion (finely chopped)
3poblano peppers (roasted, peeled, and sliced)
2zucchini (sliced)
1 cupsour cream (250 ml)
3 cupswater (710 ml)
2 tablespoonsolive oil (30 ml)
Bouillon to taste

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Steps

1 hour

1

In a skillet, lightly fry the rice for about 3-4 minutes.
2

Add the water, cover, and reduce the heat to low.
3

Before the water is fully absorbed, add the zucchini, corn, onion, and poblano peppers.
4

Season with bouillon to taste and mix well.
5

Once the water is absorbed, add the sour cream and stir well.
6

Cook for a couple more minutes before turning off the heat.