Rice with Sour Cream and Chiles
Source of Recipe
Food and Wine 1986
List of Ingredients
2 /14 teaspoons salt
1 tablespoon unsalted butter
2 cups converted rice
2 fresh poblano or long green chiles
1 cup sour cream
1 large onion, finely chopped
1/4 cup minced, fresh coriander
2 tablespoon lard or vegetable oil
1 garlic clove, minced
1 can (16-ounces ) corn kernels, drained or 2 cups frozen corn, defrosted
1/2 pound grated white Cheddar cheese (about 2 cups)
Recipe
1. In a large saucepan, combine 2 teaspoons of the salt, the butter and 4 cups of water. Bring to a boil. Add the rice and return to a boil, then reduce the heat to very low, cover tightly and cook until all the water is absorbed, 25 to 30 minutes. Fluff the rice up with a fork; set aside.
2. Meanwhile, roast the chiles over an open flame or broil 4 inches from the heat, turning with tongs, until charred all over, about 10 minutes. Peel under cold running water; pat dry. Remove the stems and seeds. Cut into 1/4-inch dice.
3. Preheat the oven to 350 degree. In a medium bowl, combine the sour cream, 1/4 cup of the onion, the coriander and remaining 1/4 teaspoon salt.
4. In a large skillet, melt the lard over moderate heat. Add the remaining onion and garlic. Cook until softened and translucent, about 2 minutes. Add the chiles and cook, stirring, for 1 minute. Remove from heat. (The recipe can be made up to this point 3 hours in advance. Warm gently over low heat before continuing.)
5. Combine the rice with the cooked onion-pepper mixture. Add the the corn, cheese and seasoned sour cream and stir until mixed.
6. Turn the rice mixture into a buttered large shallow baking dish. Bake uncovered until it is heated through and slightly crusty on top, about 30 minutes.
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