White rice with corn and poblano peppers

Ingredients

• Chicken broth

  canned, ready-to-serve

  2 cup or 480g

• Garlic

  raw

  1 clove or 3g

• Onion

  raw

  ¼ medium or 28g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Poblano pepper

  raw

  2 pepper or 12g

• Sweet corn

  yellow, canned, whole kernel, drained

  1 cup or 164g

• Cilantro

  raw, coriander leaves

  ⅛ cup or 2g

• Salt

  table

  1 dash or 0.4g

Directions

1. Clean, devain, and slice peppers.
2. Blend chicken broth, garlic, and onion. Set aside
3. Heat up oil in a pan on medium heat. Add rice and fry for 7 minutes, or until it's slightly browned.
4. Add corn, peppers, broth, cilantro, and salt to pan.
5. Cover the pan and cook for 15 to 20 minutes.