Arroz Con Crema Y Poblanos
Source of Recipe
Food from my Heart, Zarela Martinez,
Recipe Introduction
Mexican Creamy Rice Casserole with Poblano Chiles
List of Ingredients
4 cups water
1 tablespoon 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 ounces)frozen corn kernels, thawed, or 1 can (16 ounces) corn, drained
1 1/2 cups Crema Agria Preparada (see recipe below)
1/2 pound white cheddar cheese, shreddedRecipe
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 F (if using a Pyrex baking dish, set the oven at 325 degrees F).
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.
Crema Agria Preparada - Aromatic Sour Cream Mixture
(Recipe from Food from my Heart, Zarela Martinez, Macmillan 1992)
Yield: slightly more than 2 cups
2 cups cultured sour cream
1 small onion, finely chopped (about1/2 cup)
1 small onion, finely chopped (about1/2 cup)
2 tablespoons finely chopped cilantro leaves
salt to taste
Combine all the ingredients and let rest 5 minutes to blend the flavors.
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