1 hr 15 mins
Mrs Goodall's Note:
Found this in Gourmets 50th Anniversary issue (Sept 2006). Looks fabulous. If it has cheese, cream and cilantro I know I'll love it!
My Private Note
Units: US | Metric
- 2 poblano chiles, fresh, sometime called pasillas
- 1 tablespoon vegetable oil
- 1/4 cup onion, chopped, plus
- 2 tablespoons onions, chopped
- 1 garlic clove, chopped
- 3/4 cup whole kernel corn, canned and drained
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 1/4 cups sharp white cheddar cheese, grated, about 9 ounces
- 1Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
- 2Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles.
- 3Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil.
- 4Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
- 5Transfer rice to large bowl; cool rice, stirring occasionally with fork.
- 6Butter 2-quart shallow baking dish.
- 7Heat oil in medium skillet over medium heat.
- 8Add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
- 9Add chopped chiles; sauté 1 minute.
- 10Add chile mixture and corn to rice in bowl.
- 11Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
- 12Add sour cream mixture and cheese to rice, stir.
- 13Transfer rice mixture to prepared dish.
- 14(Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before continuing).
- 15Preheat oven to 325°F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
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Nutritional Facts for Mexican Baked Rice Casserole
Serving Size: 1 (168 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 298.1
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 10.2 g
- Cholesterol 45.4 mg
- Sodium 564.3 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 0.9 g
- Sugars 1.4 g
- Protein 10.7 g