Baked rice with sour cream, chilies and corn - bon appeti

8 servings

Ingredients

Quantity Ingredient
2 Poblano chilies*
2 cups Water
1½ tablespoon Butter
1 tablespoon Salt
1 cup Rice
1 tablespoon Vegetable oil
¼ cup Plus 2 T chopped onion
1 Garlic clove, minced
¾ cup Drained canned whole-kernel corn
½ cup Sour cream
¼ cup Chopped fresh cilantro
2¼ cup Grated white cheddar cheese (about 9 oz)

Directions

Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Chop chilies.

Bring water to boil in heavy medium saucepan. Add butter and salt.

Mix in rice. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Transfer rice to large bowl and cool, fluffing occasionally with fork.

Butter 8-cup shallow baking dish. Heat vegetable oil in heavy medium skillet over medium heat. Add ¼ C onion and garlic and saute until onion is translucent, about 5 minutes. Add chopped chilies and saute 1 minute. Mix chili mixture and corn into rice. Combine sour cream, cilantro and remaining 2 T onion in small bowl. Add to rice and mix well. Stir in cheese. Transfer rice mixture to prepared dish. (Can be prepared 1 day ahead. Refrigerate. Let stand 1 hour at room temperature before continuing.) Preheat oven to 325'F. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.

*A fresh green chili, sometimes called a fresh pasilla, available at Latin American markets and some supermarkets.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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