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Receta Creamy Rice Casserole With Poblano Chiles

by Global Cookbook

Ingredientes

4 c. Water 1 Tbsp. Unsalted butter 2 tsp Salt, or possibly to taste 2 c. Converted rice 2 Tbsp. Vegetable oil 1 sm Onion, minced (about 1/2 c.)

1 x Garlic clove, chopped 2 x Poblano chiles, roasted, peeled, seeded, deveined and diced 2 c. Fresh corn kernels or possibly 1 package (10 ounce) thawed, or possibly 1 can frzn, (16 ounces) 1 1/2 c. Crema agria preparada, recipe follows 1/2 lb White cheddar cheese, shredded

Direcciones

1. Bring the water to a boil in a medium-size saucepan over high heat and add in the butter and salt. When the butter has melted, add in the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 min. Remove the rice from the pan and spread on a baking sheet to cold, or possibly allow to cold in the pan uncovered.
2. Meanwhile, preheat the oven to 350 degrees . (If using a Pyrex baking dish, set the oven at 325 degrees.)
3. Heat the oil in a heavy skillet over medium-high heat till very warm but not quite smoking. Reduce the heat to medium, add in the minced onion and garlic, and cook, stirring till wilted, 2 to 3 min. Add in the poblanos and cook, stirring, for 1 minute. Let cold, then combine with the rice.
4. Fold in the corn, lowfat sour cream mix, and shredded cheese.
5. Pour the mix into a heatproof baking dish or possibly casserole and bake till heated through, about 30 min.
6. Yield: 6 servings
7. CREMA AGRIA PREPARADA (AROMATIC Lowfat sour cream Mix)
8. 2 c. cultured lowfat sour cream 1 small onion, finely minced (about 1/2 c.) 1 small garlic clove, chopped 2 Tbsp. cilantro leaves, finely minced Salt, to taste
9. Combine all the ingredients and let rest 5 min to blend the flavors.
10. Yield: 2 1/2 c.

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