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El Mexicano Rice, Long Grain, Enriched
El Mexicano Rice, Long Grain, Enriched
1 lbPopular item
About
Highlights
Milk Free
Details
www.elmexicano.net Dispose of properly. Product of USA
Ingredients
Long Grain White Rice, Thiamine (Thiamine Mononitrate) Niacin, Iron (Ferric Orthophosphate) and Folic Acid (Folate).
Directions
Creamy Rice Casserole: Ingredients: 2 Cups El Mexicano Long Grain Enriched Rice. 21/2 Cups Water. 8 oz El Mexicano Crema Mexicana. 4 Poblano peppers. 1 Onion, sliced. 1 Cilantro. 6 oz El Mexicano Queso Fresco Cremosa or Cotija. 1 oz Butter. 1 tbsp Oil or El Mexicano Lard. Preparation: In a saucepan, bring water to a boil, add the rice, butter and salt to taste. Cover, reduce heat and simmer for 20 minutes or until the water is absorbed. Meanwhile, char the poblano peppers over open fire, remove the skin and seeds and cut into slices. In a pan with oil or butter, saute the onion and poblano pepper slices. Transfer to a bowl and mix in Crema Mexicana and fresh cilantro. In a greased casserole, add a layer of rice, a layer of creamy poblano pepper mix and Queso Cremoso and Cotija. Repeat until the last layer is rice. Top rice layer off with more cheese and butter. Bake at 350 degrees F for a few minutes until the cheese is completely melted and au gratin. Accompany with your favorite dish.
Suggestion: Grains are a natural product of the earth. Even with the highest attention and the best processing equipment available, we suggest to review the content carefully to remove any extra substance like small stones or particles of the soil. To retain vitamins, do not rinse before or drain after cooking.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 36g13%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 3g
Highlights
Milk Free
Details
www.elmexicano.net Dispose of properly. Product of USA
Ingredients
Long Grain White Rice, Thiamine (Thiamine Mononitrate) Niacin, Iron (Ferric Orthophosphate) and Folic Acid (Folate).
Directions
Creamy Rice Casserole: Ingredients: 2 Cups El Mexicano Long Grain Enriched Rice. 21/2 Cups Water. 8 oz El Mexicano Crema Mexicana. 4 Poblano peppers. 1 Onion, sliced. 1 Cilantro. 6 oz El Mexicano Queso Fresco Cremosa or Cotija. 1 oz Butter. 1 tbsp Oil or El Mexicano Lard. Preparation: In a saucepan, bring water to a boil, add the rice, butter and salt to taste. Cover, reduce heat and simmer for 20 minutes or until the water is absorbed. Meanwhile, char the poblano peppers over open fire, remove the skin and seeds and cut into slices. In a pan with oil or butter, saute the onion and poblano pepper slices. Transfer to a bowl and mix in Crema Mexicana and fresh cilantro. In a greased casserole, add a layer of rice, a layer of creamy poblano pepper mix and Queso Cremoso and Cotija. Repeat until the last layer is rice. Top rice layer off with more cheese and butter. Bake at 350 degrees F for a few minutes until the cheese is completely melted and au gratin. Accompany with your favorite dish.
Suggestion: Grains are a natural product of the earth. Even with the highest attention and the best processing equipment available, we suggest to review the content carefully to remove any extra substance like small stones or particles of the soil. To retain vitamins, do not rinse before or drain after cooking.
Common questions
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