Recipe - Creamy Rice Casserole With Poblano Chiles

4 cup Water
1 tablespoon Unsalted butter
2 teaspoon Salt; or to taste
2 cup Converted rice
2 tablespoon Vegetable oil
1 small Onion; chopped (about 1/2
cup)
1 Garlic clove; minced
2 Poblano chiles; roasted,
peeled, seeded, deveined
and minced
2 cup Fresh corn kernels or 1
package (10 oz) thawed, or
1 can frozen, (16 ounces)
1 One half cup Crema agria preparada;
recipe follows
One half pound White cheddar cheese;
shredded

Bring the water to a boil in a mediumsize saucepan over high heat and add
the butter and salt. When the butter has melted, add the rice and bring to
a boil. Reduce the heat to very low, cover the saucepan tightly and cook
for 20 minutes. Remove the rice from the pan and spread on a baking sheet
to cool, or allow to cool in the pan uncovered.

Meanwhile, preheat the oven to 350 degrees . (If using a Pyrex baking dish,
set the oven at 325 degrees.)

Heat the oil in a heavy skillet over mediumhigh heat until very hot but
not quite smoking. Reduce the heat to medium, add the chopped onion and
garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos
and cook, stirring, for 1 minute. Let cool, then combine with the rice.

Mix in the corn, sour cream mixture, and shredded cheese.

Pour the mixture into a heatproof baking dish or casserole and bake until
heated through, about 30 minutes.

Yield: 6 servings

CREMA AGRIA PREPARADA (AROMATIC SOUR CREAM MIXTURE)

2 cups cultured sour cream 1 small onion, finely chopped (about One half cup) 1
small garlic clove, minced 2 tablespoons cilantro leaves, finely chopped
Salt, to taste

Combine all the ingredients and let rest 5 minutes to blend the flavors.

Yield: 2 One half cups

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162

Posted to recipeludigest Volume 01 Number 261 by Peg Baldassari
Baldassari@compuserve.com on Nov 16, 1997