Easy Chile and Cheese Rice |
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Prep Time: 7 Minutes Cook Time: 45 Minutes |
Ready In: 52 Minutes Servings: 4 |
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I've been preparing this delicious rice for my family whenever we have a Mexican themed dinner. Everyone requests this dish! My super-picky husband saw this on a cooking show and wrote it down for me. He didn't tell me the name of the show so if you know it, please share! Enjoy! Ingredients:
2 tablespoons olive oil |
1/4 large white onion, minced |
1 cup long-grain white rice |
2 cups water |
2 ears white corn, kernels removed or 2 cups frozen white corn, thawed |
1 teaspoon kosher salt |
fresh ground black pepper |
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped |
1/4 cup mexican crema or 1/4 cup sour cream |
1/2-1 cup monterey jack cheese |
Directions:
1. Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
2. Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a baking dish. Drizzle with the crema or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 8 minutes.
3. Remove from the oven and serve.
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