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Creamy Rice Casserole with Poblano Chiles



  • Prep Time: N/A
  • Cooking Time: N/A

Creamy Rice Casserole with Poblano Chiles

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 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

Ingredients:

4 c Water
1 tb Unsalted butter
2 ts Salt; or to taste
2 c Converted rice
2 tb Vegetable oil
1 sm Onion; chopped (about 1/2
-cup)
1 Garlic clove; minced
2 Poblano chiles; roasted,
-peeled, seeded, deveined
-and diced
2 c Fresh corn kernels or 1
-package (10 oz) thawed, or
-1 can frozen, (16 ounces)
1 1/2 c Crema agria preparada;
-recipe follows
1/2 lb White cheddar cheese;
-shredded

Serves:

6 Servings
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