Prep 7 mins
Cook 45 mins
I've been preparing this delicious rice for my family whenever we have a Mexican themed dinner. Everyone requests this dish! My super-picky husband saw this on a cooking show and wrote it down for me. He didn't tell me the name of the show so if you know it, please share! Enjoy!
- 29.58 ml olive oil
- 0 large white onion, minced
- 236.59 ml long-grain white rice
- 473.18 ml water
- 2 ear white corn, kernels removed or 473.18 ml frozen white corn, thawed
- 4.92 ml kosher salt
- fresh ground black pepper
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
- 59.14 ml Mexican crema or 59.14 ml sour cream
- 118.29-236.59 ml monterey jack cheese
- Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
- Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a baking dish. Drizzle with the crema or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 8 minutes.
- Remove from the oven and serve.
Made this last night to go with Mexican Chicken Enchiladas#417053 and what a tasty dish. I followed the recipe using frozen corn, mexican crema and roasted the poblano chiles. Like gailanng I did add some cilantro and topped with some more cilantro and sliced green onions. Thank you for a delicious recipe.
I had only 1 poblano and roasted per recipe 51522. I, also, added about a tablespoon minced cilantro which, if I may say so myself, is a must. And the crema was irresistible...for those who love a happy ending. awwwwwwwwaaa!