Baked Rice With Sour Cream, Chilies and Corn
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8
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
- Char chilies over gas flame or in broiler until blackened on all sides.
- Wrap in paper bag and let stand 10 minutes to steam; peel and seed.
- Rinse if necessary and pat dry; chop chilies.
- Bring water to boil in medium saucepan; add butter and salt.
- Mix in rice, reduce heat to low, cover and cook until rice is tender, about 20-25 minutes.
- Transfer rice to large bowl and cool, fluffing occasionally with fork.
- Butter 8-cup shallow baking dish.
- Heat vegetable oil in medium skillet over medium heat.
- Add 1/4 cup onion and saute until onion is translucent, about 5 minutes.
- Add chopped chilies and saute 1 minute.
- Mix chili mixture and corn into rice.
- Combine sour cream, cilantro and remaining 2 tablespoons onion in small bowl; add to rice and mix well.
- Stir in cheese and transfer rice mixture to prepared dish.
- (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before continuing.).
- Preheat oven to 325 degrees.
- Bake rice until sides are light brown and mixture is heated through, about 25-30 minutes.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas