Mexican Baked Rice Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups water
• 1 1/2 tablespoons butter
• 1 teaspoon salt
• 1 cup long-grain rice
• 2 poblano chiles, fresh, sometime called pasillas
• 1 tablespoon vegetable oil
• 1/4 cup onion, chopped, plus
• 2 tablespoons onions, chopped
• 1 garlic clove, chopped
• 3/4 cup whole kernel corn, canned and drained
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 1/4 cups sharp cheddar cheese, grated, about 9 ounces

Recipe

• 1 char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
• 2 wrap in plastic and cool 10 minutes. peel, seed and chop chiles.
• 3 bring 2 cups water, butter and salt to boil in heavy medium saucepan. add rice, return to boil.
• 4 cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
• 5 transfer rice to large bowl; cool rice, stirring occasionally with fork.
• 6 butter 2-quart shallow baking dish.
• 7 heat oil in medium skillet over medium heat.
• 8 add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
• 9 add chopped chiles; sauté 1 minute.
• 10 add chile mixture and corn to rice in bowl.
• 11 whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
• 12 add sour cream mixture and cheese to rice, stir.
• 13 transfer rice mixture to prepared dish.
• 14 (can be made 1 day ahead. cover and chill. let stand 2 hours at room temperature before continuing).
• 15 preheat oven to 325°f bake rice until sides are light brown and mixture is heated through, about 25 minutes.