Creamy Rice Casserole

A simple and flavorful rice side dish from the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to cook rice.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1⁄2 medium onion, chopped
• 1 1⁄2 cups corn kernels
• 1⁄2 cup mild green chili, chopped and roasted
• 3  cups cooked rice, preferably cooked in chicken stock
• 4  ounces asadero cheese, grated (or monterey jack or a cheddar or jack blend)
• 1⁄2 cup creme fraiche or 1⁄2 cup sour cream
•  salt
• 3  tablespoons  minced cilantro

Directions

1. preheat oven to 350. grease a baking dish.
2. warm the butter in a skillet over medium heat.
3. add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
4. transfer the corn and chile mixture to a large bowl.
5. stir in the rice and remaining ingredients.
6. spoon the mixture into the baking dish and bake, covered for 25 minutes.
7. uncover and bake for 5 minutes more.
8. serve warm.