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    You are in: Home / Recipes / White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese Recipe
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    White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese

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    2 Total Reviews

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    • on February 26, 2008

      A wonderful recipe. I used it as part of a meal for 80 at the American Legion in Chapala, Jalisco, Mexico that featured food from the Yucatan. People raved about the rice. I made one small change and used a special lard you can get down here that they make chicharones in. Thanks for sharing this wonderful recipe.

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    • on May 07, 2007

      This is a VERY NICE rice! I used feta but am not quite sure I liked it in it...I think I would have liked jack cheese better with the other flavors. I used a red onion, a 14oz can of chicken broth and a 4oz can of diced mild green chlies. I topped it with the watercress but would have preferred cilantro. All in all I will make this again with my preferences. The corn is very nice in it I didn't bother to defrost it I just brought the rice to a boil again before putting the lid on. This also tasted even better as leftovers! Made for PAC Spring 2007.

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    Nutritional Facts for White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese

    Serving Size: 1 (215 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 233.4
     
    Calories from Fat 46
    19%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 272.5 mg
    11%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.6 g
    10%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    queso fresco

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