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Arroz con Crema

Serves: 20
Total Calories: 470

Ingredients

8 cups white rice
8 cups (1 #10 can) cooked sweet corn drained, or frozen, thawed, and heated
2 quarts sour cream
8 fresh roasted poblano peppers, seeded and chopped
4 to 6 cups Mexican or Jack cheese

Directions:

Cook 8 cups rice with ¾ gallon chicken broth in a 16” Dutch oven. When the rice is finished cooking, add the hot, cooked corn, sour cream, and peppers. Gently stir well to combine. Add the cheese and fold in just to combine.

Nutritional Facts:

Serves: 20
Total Calories: 470
Calories from Fat: 152

This Arroz con Crema recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.


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