Rice Casserole with Pork and Chiles |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 ounce(s) butter |
2 pasila chiles or one poblana chile |
8 ounce(s) pork shoulder or pork loin, cooked |
8 ounce(s) queso casera or cotijas, thin sliced |
8 ounce(s) sour cream |
1-1/2 cup(s) uncooked white rice, cooked |
1 tablespoon(s) vegetable oil |
1 yellow onion, diced |
Directions:
1. Toast chiles on stove top. Peel the skin and remove stem and seeds. Cut lengthwise into thin strips. In a deep fry pan, heat vegetable oil and saute onion, chiles and shredded or diced pork for approximately 8 minutes. Remove from stove and mix in sour cream.
2. In a buttered 4" deep buttered casserole, layer rice, chile mixture, sliced queso. Repeat layers ending with rice. Top with shredded queso and butter pats. Bake at 375 degrees for 25-30 minutes. Broil uncovered for last 5 minutes to brown.
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