Ingredients: Long Grain Rice Enriched with Iron (Ferric Orthophosphate), Niacin, Thiamin (Thiamine Mononitrate) and Folic Acid

Ingredients: Long Grain Rice Enriched with Iron (Ferric Orthophosphate), Niacin, Thiamin (Thiamine Mononitrate) and Folic Acid

Creamy rice casserole: ingredients: 2 cups el mexicano long grain enriched rice. 21/2 cups water. 8 oz el mexicano crema mexicana. 4 poblano peppers. 1 onion, sliced. 1 cilantro. 6 oz el mexicano queso fresco cremosa or cotija. 1 oz butter. 1 tbsp oil or el mexicano lard. preparation: in a saucepan, bring water to a boil, add the rice, butter and salt to taste. cover, reduce heat and simmer for 20 minutes or until the water is absorbed. meanwhile, char the poblano peppers over open fire, remove the skin and seeds and cut into slices. in a pan with oil or butter, saute the onion and poblano pepper slices. transfer to a bowl and mix in crema mexicana and fresh cilantro. in a greased casserole, add a layer of rice, a layer of creamy poblano pepper mix and queso cremoso and cotija. repeat until the last layer is rice. top rice layer off with more cheese and butter. bake at 350 degrees f for a few minutes until the cheese is completely melted and au gratin. accompany with your favorite dish. suggestion: grains are a natural product of the earth. even with the highest attention and the best processing equipment available, we suggest to review the content carefully to remove any extra substance like small stones or particles of the soil. to retain vitamins, do not rinse before or drain after cooking.

Creamy rice casserole: ingredients: 2 cups el mexicano long grain enriched rice. 21/2 cups water. 8 oz el mexicano crema mexicana. 4 poblano peppers. 1 onion, sliced. 1 cilantro. 6 oz el mexicano queso fresco cremosa or cotija. 1 oz butter. 1 tbsp oil or el mexicano lard. preparation: in a saucepan, bring water to a boil, add the rice, butter and salt to taste. cover, reduce heat and simmer for 20 minutes or until the water is absorbed. meanwhile, char the poblano peppers over open fire, remove the skin and seeds and cut into slices. in a pan with oil or butter, saute the onion and poblano pepper slices. transfer to a bowl and mix in crema mexicana and fresh cilantro. in a greased casserole, add a layer of rice, a layer of creamy poblano pepper mix and queso cremoso and cotija. repeat until the last layer is rice. top rice layer off with more cheese and butter. bake at 350 degrees f for a few minutes until the cheese is completely melted and au gratin. accompany with your favorite dish. suggestion: grains are a natural product of the earth. even with the highest attention and the best processing equipment available, we suggest to review the content carefully to remove any extra substance like small stones or particles of the soil. to retain vitamins, do not rinse before or drain after cooking.