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Rice Poblano

A home-style Rice Poblano made with Water, Butter, Salt, White Rice, and Vegatable Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 qt
• 1 tbsp
• 2 tsp
• 2 cup
• 2 tbsp
• 1 1/2 cup
• 1/2 lb

Method (preview)

1. 1

   Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt.

2. 2

   When the butter has melted, add the rice and bring to a boil.

3. 3

   Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes.

4. 4

   Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.

5. 5

   Meanwhile, preheat the oven to 350F (177C), or to 325F (160C) if using a Pyrex baking dish.

6. 6

   Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking.

7. 7

   Reduce the heat to medium, add half the chopped onion and half the garlic, and cook, stirring until wilted, 2 to 3 minutes.

8. 8

   Add the poblanos and cook, stirring, for 1 minutes.

9. 9

   Remove from heat and let cool.

10. 10

    Meanwhile, combine the sour cream, remaining onion, remaining garlic, cilantro, and salt to taste. Let rest 5 minutes to let the flavors blend.

11. 11

    When the rice is cool, add the corn, sour cream mixture, and shredded cheese.

12. 12

    Pour the mixture into the baking dish and bake until heated through, about 30 minutes