Baked Rice With Sour Cream, Chilies and Corn |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This rice is excellent as a side with your favorite Mexican dishes such as fajitas, enchiladas, tamales, or tacos. It also would be a great addition to your next barbeque! It was found in the R.S.V.P. section of an August 1989 issue of Bon Appetit. The recipe was requested from Zarela restaurant in Manhatten, New York. Ingredients:
2 poblano chiles |
2 cups water |
1 1/2 teaspoons butter |
1 teaspoon salt |
1 cup rice |
1 tablespoon vegetable oil |
1/4 cup plus 2 t. chopped onion |
1 garlic clove, minced |
3/4 cup drained canned whole kernel corn |
1/2 cup sour cream |
1/4 cup chopped fresh cilantro |
2 1/4 cups grated white cheddar cheese (about 9 oz.) |
Directions:
1. Char chilies over gas flame or in broiler until blackened on all sides.
2. Wrap in paper bag and let stand 10 minutes to steam; peel and seed.
3. Rinse if necessary and pat dry; chop chilies.
4. Bring water to boil in medium saucepan; add butter and salt.
5. Mix in rice, reduce heat to low, cover and cook until rice is tender, about 20-25 minutes.
6. Transfer rice to large bowl and cool, fluffing occasionally with fork.
7. Butter 8-cup shallow baking dish.
8. Heat vegetable oil in medium skillet over medium heat.
9. Add 1/4 cup onion and saute until onion is translucent, about 5 minutes.
10. Add chopped chilies and saute 1 minute.
11. Mix chili mixture and corn into rice.
12. Combine sour cream, cilantro and remaining 2 tablespoons onion in small bowl; add to rice and mix well.
13. Stir in cheese and transfer rice mixture to prepared dish.
14. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before continuing.).
15. Preheat oven to 325 degrees.
16. Bake rice until sides are light brown and mixture is heated through, about 25-30 minutes.
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