Mexican Recipes from www.EagleKnights.com

Creamy Rice Casserole with Poblano Chiles

Arroz con Crema Y Poblanos (Sp.) - This is a superior party dish because it is delicious, economical, and holds well so that it can easily be preassembled and reheated just prior to serving. What I like about it is the "layers" or different dimensions of flavor; creamy rice, mildly piquant poblanos, crunchy corn kernels, and the refreshing aftertaste of the cilantro in the sour-cream-mixture.   

1  qt   water
1  Tablespoon butter
2  tsp salt
2  cups white rice
2  Tablespoon vegetable 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 350ºF (177ºC), or to 325ºF (160ºC) 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

recipe by Zarela Martinez