Zarela's Famous Creamy Rice Casserole from Aaron Sanchez
photo by eknecht
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 946.36 ml water
- 473.18 ml converted rice
- 14.79 ml butter
- 9.85 ml salt
- 236.59 ml sour cream
- 59.14 ml chopped onion
- 59.14 ml chopped cilantro
- 29.58 ml lard or 29.58 ml vegetable oil
- 2 poblano chiles, roasted, peeled and deveined
- 118.29 ml chopped onion
- 1 garlic clove
- 453.59 g can corn
- 226.79 g grated white cheddar cheese
directions
- Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and 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 1/4 cup chopped onion and cilantro and add salt to taste.
- Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
- 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 350 degree oven.
- If using a Pyrex dish, the oven temperature should be 325 degrees.
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Reviews
-
I liked this a lot- I'm soooo full right now!! Added a can of chickpeas and served it for meatless Monday. Also used 2 cans of diced roasted green chilies instead of doing the hard work myself. I didn't use all the rice, just as much as the wet ingredients would allow and still ended up with a ton. This will be a great potluck go-to. Thanks for posting!
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Used to travel to Manhattan regularly before I retired and I would eat at Zarella's 2 or three times on each visit!!! I ordered this dish EVERTIME!!!! It is more than delicious!!! I was so disappointed when she closed her doors!! You have no idea how excited I am to find this recipe!!! Even if I don’t make with Zarella's perfection, I think it will be a fabulous dish!!!!
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oh, this was sooooooooo good. I made a couple changes...I followed the previous reviewers advice and added the can of cream of chicken soup. I also used 2 cans of chopped mild chiles in place of the poblanos, and served with a little salsa. Fantastic! I could have licked the plate clean! Thanks for posting.
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RECIPE SUBMITTED BY
I live in southwest Florida and I love to cook for family and friends. I've been a "foodie" for years, and I'm always reading cookbooks and cooking magazines. I love cats and had four until my darling Himalayan Pillsbury recently died. I'm also a tennis and football fan.
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