Rice and corn come together in a cream sauce flavored with roasted poblanos.
What You Need
Original recipe yields 6 servings
1 Tbsp. butter
1/2 onion, chopped
1-1/2 cups frozen corn
1 roasted poblano chile, peeled, seeded and chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
3 cups hot cooked medium-grain white rice
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.
Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.
Remove from heat. Stir in rice; top with cheese. Serve immediately.
A serving of this side dish makes a nice accompaniment to a serving of cooked lean meat or poultry.
Substitute 1/4 cup KRAFT Shredded Cheddar Cheese for the Parmesan cheese.
Cook rice in fat-free reduced-sodium chicken broth for extra flavor.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.