Post by bee on Mar 3, 2007 8:01:27 GMT -5
Oh my gosh, if you want a great tasting rice dish ~ this is it. The poblanos provided enough heat to give it a little kick. I really recommend this. My changes are slight. I used Jasmine rice and added an extra 1/2 cup water (per directions on bag). I also decreased the salt to 2 tsps, used 2 cloves garlic and frozen corn. For the cheese I used Cracker Barrel Extra Sharp White. EXCELLENT DISH.
Baked Rice with Sour Cream, Chilies and Corn
Yield: 8 servings
2 Poblano chilies*
2 cup Water
1 ½ tablespoon Butter
1 tablespoon Salt
1 cup Rice
1 tablespoon Vegetable oil
¼ cup Plus 2 T chopped onion
1 Garlic clove, minced
¾ cup Drained canned whole-kernel corn
½ cup Sour cream
¼ cup Chopped fresh cilantro
2 ¼ cup Grated white cheddar cheese (about 9 oz)
Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Chop chilies.
Bring water to boil in heavy medium saucepan. Add butter and salt. Mix in rice. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Transfer rice to large bowl and cool, fluffing occasionally with fork.
Butter 2 quart shallow baking dish. Heat vegetable oil in heavy medium skillet over medium heat. Add 1/4 C onion and garlic and saute until onion is translucent, about 5 minutes. Add chopped chilies and saute 1 minute. Mix chili mixture and corn into rice. Combine sour cream, cilantro and remaining 2 T onion in small bowl. Add to rice and mix well. Stir in cheese. Transfer rice mixture to prepared dish. (Can be prepared 1 day ahead. Refrigerate. Let stand 1 hour at room temperature before continuing.) Preheat oven to 325'F. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
*A fresh green chili, sometimes called a fresh pasilla, available at Latin American markets and some supermarkets.
Bon Appetit/August 1989
Baked Rice with Sour Cream, Chilies and Corn
Yield: 8 servings
2 Poblano chilies*
2 cup Water
1 ½ tablespoon Butter
1 tablespoon Salt
1 cup Rice
1 tablespoon Vegetable oil
¼ cup Plus 2 T chopped onion
1 Garlic clove, minced
¾ cup Drained canned whole-kernel corn
½ cup Sour cream
¼ cup Chopped fresh cilantro
2 ¼ cup Grated white cheddar cheese (about 9 oz)
Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Chop chilies.
Bring water to boil in heavy medium saucepan. Add butter and salt. Mix in rice. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Transfer rice to large bowl and cool, fluffing occasionally with fork.
Butter 2 quart shallow baking dish. Heat vegetable oil in heavy medium skillet over medium heat. Add 1/4 C onion and garlic and saute until onion is translucent, about 5 minutes. Add chopped chilies and saute 1 minute. Mix chili mixture and corn into rice. Combine sour cream, cilantro and remaining 2 T onion in small bowl. Add to rice and mix well. Stir in cheese. Transfer rice mixture to prepared dish. (Can be prepared 1 day ahead. Refrigerate. Let stand 1 hour at room temperature before continuing.) Preheat oven to 325'F. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
*A fresh green chili, sometimes called a fresh pasilla, available at Latin American markets and some supermarkets.
Bon Appetit/August 1989
