Arroz con crema y Poblanos Creamy Rice Casserole
Recipe By: Zarela

4 cups Water
2 cups Uncle Bens or other converted rice
1 Tablespoon butter
2 teaspoons salt
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
2 Tablespoons lard or vegetable oil
2 poblano chiles -- roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 16 ounce canned corn
1/2 pound grated cheddar cheese

Bring water to a boil and add buttter and salt. When the butter is melted, add the rice and bring back to a boil. Lower the heat to very low, cover
the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool
in the pan uncovered.

Meanwhile, combine the sour cream with the chopped onion and cilantro and add salt to taste.

Heat the lard in a frying pan and add the chopped onion and garlic clove. Dice the poblanos and add to pan when the onion is wilted. Saute for one
minute. Let cool and combine with the rice.

Drain the can of corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese.

Bake for 30 minutes or until heated through in a 350F degree oven. If using a pyrex dish, the oven temperature should be 325F degrees.

This is a superior party dish that can be easily preassembled and reheated just prior to serving.

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