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Poblano Rice Gratin

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  • 2 Tbsp. Country Crock® Spread
  • 1/4 cup white onion, chopped
  • 1 cup uncooked long grain rice
  • 2 1/4 cups water
  • 3 tsp. Knorr® Chicken flavor Bouillon, divided
  • 2 ears corn-on-the-cob, kernels removed
  • 2 poblano peppers, roasted, stemmed, seeded and finely chopped
  • 3 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise, divided
  • 1/2 cup Mexican crema or sour cream
  • 1 cup shredded Monterey Jack cheese

Nutritional information

 

Amount per serving

Calories470
Calories from Fat190
Total Fat21g
Saturated Fat11g
Trans Fat0g
Cholesterol50mg
Sodium960mg
Total Carbs59g
Dietary Fiber4g
Sugars4g
Protein15g
Calcium25%
Iron15%
Vitamin C40%
Vitamin A15%
  • 1 Melt Country Crock® Spread in 12-inch skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in rice and cook 1 minute. Stir in water and 2 teaspoons Knorr® Chicken Bouillon and cook covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender.
  • 2 Fluff rice with fork, then stir in poblano peppers, remaining Knorr® Chicken flavor Bouillon and 1 tablespoon Hellmann's® or Best Foods® Light Mayonnaise. Combine remaining Mayonnaise with crema in small bowl.
  • 3 Turn rice mixture into 7 x 10-inch glass baking dish, then top with mayonnaise mixture and sprinkle with cheese. Broil 4 minutes or until golden and cheese is melted.