Shelly's Recipe

CREAMY RICE CASSEROLE WITH POBLANO CHILES

Category: Rice/Risotto

1 quart water
1 tbsp butter
2 tsp salt
2 cups white rice, not instant
2 tbsp vegetable oil
2 onions, chopped
2 clove garlic, minced
2 poblano chili peppers, roasted, peeled, seeded and diced
2 cups corn kernels
1 1/2 cups sour cream
4 1/2 tsp cilantro leaves, finely chopped
1/2 lb white cheddar cheese, shredded sharp cheddar cheese

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

Meanwhile, preheat oven to 350. Heat oil in a skillet until very hot but not quite smoking. Reduce heat to medium, add half the chopped onion and half the garlic, and cook, stirring until wilted, 2-3 minutes. Add peppers and cook, stirring, for 1 minute. Remove from heat and let cool.

Meanwhile, combine sour cream, remaining onion, remaining garlic, cilantro and salt, to taste. Let rest 4 minutes to let the flavors blend. When rice has cooled, add the corn, sour cream mixture and shredded cheese. Pour mixture into a baking dish and bake until heated through, about 30 minutes.