Creamy Rice Casserole with Poblano Chiles

Creamy Rice Casserole with Poblano Chiles Ingredients

4 c Water	1 Garlic clove; minced
1 tb Unsalted butter	2 Poblano chiles; roasted,
2 ts Salt; or to taste	2 c Fresh corn kernels or 1
2 c Converted rice	1 1/2 c Crema agria preparada;
2 tb Vegetable oil	1/2 lb White cheddar cheese;
1 sm Onion; chopped (about 1/2

Instructions for Creamy Rice Casserole with Poblano Chiles

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 1/2 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: 2 1/2 cups Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari on Nov 16, 1997

Main Ingredient: PastaCuisine: Mexican

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Ingredient Insight - look inside this recipe

Butter	Cheddar	Chile	Corn
Garlic	Onion	Rice	Salt
Vegetable oil

Mexican Pasta Corn Cheese Butter Garlic Onion Rice

for flavor and categorization

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