Creamy rice casserole with poblano chiles

6 Servings

Ingredients

Quantity Ingredient
4 cups Water
1 tablespoon Unsalted butter
2 teaspoons Salt; or to taste
2 cups Converted rice
2 tablespoons Vegetable oil
1 small Onion; chopped (about 1/2 cup)
1 Garlic clove; minced
2 Poblano chiles; roasted, peeled, seeded, deveined and diced
2 cups Fresh corn kernels or 1 package (10 oz) thawed, or 1 can frozen, (16 ounces)
1½ cup Crema agria preparada; recipe follows
½ pounds White cheddar cheese; shredded

Directions

Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.

Meanwhile, preheat the oven to 350 degrees . (If using a Pyrex baking dish, set the oven at 325 degrees.)

Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce the heat to medium, add the chopped onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice.

Mix in the corn, sour cream mixture, and shredded cheese.

Pour the mixture into a heatproof baking dish or casserole and bake until heated through, about 30 minutes.

Yield: 6 servings

CREMA AGRIA PREPARADA (AROMATIC SOUR CREAM MIXTURE) 2 cups cultured sour cream 1 small onion, finely chopped (about ½ cup) 1 small garlic clove, minced 2 tablespoons cilantro leaves, finely chopped Salt, to taste

Combine all the ingredients and let rest 5 minutes to blend the flavors.

Yield: 2½ cups

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari <Baldassari@...> on Nov 16, 1997

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