Creamy Rice Casserole with Poblano Chile
Source of Recipe
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1 qt water
1 Tablespoon butter
2 tsp salt
2 cups white rice
2 Tablespoon vegatable oil
2 onions, chopped
2 garlic cloves, minced
2 poblano chili pepper, roasted, peeled, seeded, diced
2 cups corn kernels, fresh, frozen, or canned
1 1/2 cups sour cream
4 1/2 tsp cilantro leaves, finely chopped
1/2 pound white cheddar cheese, shredded
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 350F (177C), or to 325F (160C) if
using a Pyrex baking dish.
Heat the oil in a heavy skillet over medium-high heat until very
hot but not quite smoking. Reduce the heat to medium, add half the
chopped onion and half the garlic, and cook, stirring until wilted,
2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minutes.
Remove from heat and let cool.
Meanwhile, combine the sour cream, remaining onion, remaining
garlic, cilantro, and salt to taste. Let rest 5 minutes to let the
flavors blend.
When the rice is cool, add the corn, sour cream mixture, and shredded
cheese. Pour the mixture into the baking dish and bake until heated
through, about 30 minutes
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