Arroz De Fandango



1 tablespoon vegetable oil
1 onions (small, chopped)
1 cup regular or convert rice
2 1/4 cups water
4 poblano peppers
1 knorr chicken flavor bouillon cube
3/4 cups 2% reduced-fat milk
1/2 cups crema mexican
1 cup frozen whole kernel corn
1 cup shredded Monterey Jack cheese (about 4 oz)


1Heat oil in 12-inch oven-proof* skillet over medium heat and cook onion, stirring occasionally, until very tender, about 6 minutes. Stir in rice and cook, stirring occasionally, until golden, about 2 minutes. Stir in water, poblano peppers, corn and Knorr® Chicken flavor Bouillon Cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.
2Stir in milk, crema and 1/2 cup cheese. Top with remaining 1/2 cup cheese and broil until golden.
Discover more recipes from Knorr