Baked Rice With Sour Cream, Chilies And Corn

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 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 cheddar cheese (about 9 oz.)

Recipe

• 1 char chilies over gas flame or in broiler until blackened on all sides.
• 2 wrap in paper bag and let stand 10 minutes to steam; peel and seed.
• 3 rinse if necessary and pat dry; chop chilies.
• 4 bring water to boil in medium saucepan; add butter and salt.
• 5 mix in rice, reduce heat to low, cover and cook until rice is tender, about 20-25 minutes.
• 6 transfer rice to large bowl and cool, fluffing occasionally with fork.
• 7 butter 8-cup shallow baking dish.
• 8 heat vegetable oil in medium skillet over medium heat.
• 9 add 1/4 cup onion and saute until onion is translucent, about 5 minutes.
• 10 add chopped chilies and saute 1 minute.
• 11 mix chili mixture and corn into rice.
• 12 combine sour cream, cilantro and remaining 2 tablespoons onion in small bowl; add to rice and mix well.
• 13 stir in cheese and transfer rice mixture to prepared dish.
• 14 (can be prepared 1 day ahead. cover and refrigerate. let stand at room temperature 1 hour before continuing.).
• 15 preheat oven to 325 degrees.
• 16 bake rice until sides are light brown and mixture is heated through, about 25-30 minutes.