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A creamy Mexican meal.
Bring water to boil and add oil, garlic and onion. Add the rice and bring water back to a boil. Then lower the heat to low, cover the
pot and cook for 25 to 30 minutes.
When the rice is ready, grab a clean saucepan and place 3 teaspoons of butter, add a layer of rice, corn kernels, a poblano pepper, sour cream and cheese. Repeat the layers until you use all ingredients. Cover the saucepan and place on low heat for 20-30 minutes until cheese is melted. And then you are ready to serve.
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