Creamy rice with poblano chilies

Yield: 6 Servings

Measure Ingredient
4 cups Water
1 tablespoon Butter
2 teaspoons Salt -- or to taste
2 cups Parboiled rice
2 tablespoons Vegetable oil
1 small Onion -- chopped
1 \N Garlic clove -- minced
2 \N Poblano chilies -- see note
2 cups Corn kernels
1½ cup Crema Agria Preparada --
\N \N Recipe
½ pounds White Cheddar cheese --
\N \N Shredded
2 cups Sour cream
1 small Onion -- finely chopped
1 \N Clove minced garlic
2 tablespoons Cilantro leaves -- finely
\N \N Chopped
\N \N Salt -- to taste


Bring water to a boil in a medium saucepan over high heat. Add butter and salt. When butter has melted, add rice and bring to a boil. Cover tightly, reduce heat to very low and cook for 20 at minutes. Remove rice from pan and spread on baking sheet to cool. Preheat oven to 350 degrees. Heat oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce heat to medium, add onion and garlic and cook, stirring, Until wilted, about 2 to 3 minutes. Add poblanos and cook, stirring, for 1 minute. Let cool, then combine with rice. Add corn, the Crema mixture and shredded cheese. Pour mixture into a baking dish and bake until heated through, about 30 minutes. Makes 6 servings.

Note: this recipe calls for 2 poblano chilies, roasted, peeled, seeded, deveined and diced To prepare poblanos, scorch exterior over flame and place chilies in paper bag for 20 minutes. Peel off skin.

Remove stem, interior seeds and veins. Dice. Allow about 30 to 45 minutes to do this.

Recipe By : Zarela Martinez, "Food From My Heart" (Macmillan) From: owner-Mm-Recipes@... O

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