CREAMY RICE WITH POBLANO CHILIES

• 4 c Water
• 1 tb Butter
• 2 ts Salt -- or to taste
• 2 c Parboiled rice
• 2 tb Vegetable oil
• 1 sm Onion -- chopped
• 1 Garlic clove -- minced
• 2 Poblano chilies -- see note
• 2 c Corn kernels
• 1 1 /2 c Crema Agria Preparada --
• Recipe
• 1 /2 lb White Cheddar cheese --
• Shredded
• SOUR CREAM MIXTURE:
• 2 c Sour cream
• 1 sm Onion -- finely chopped
• 1 Clove minced garlic
• 2 tb Cilantro leaves -- finely
• Chopped
• 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

30minutes. 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@idiscover.Net O