Arroz Con Crema Recipe

Name: Arroz Con Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PREPARED SOUR CREAM; 2 cups Sour Cream; 1/2 cups Onion, Finely Diced; 1 clove Garlic, Finely Diced; 2 teaspoons Fresh Cilantro, Finely Chopped; Salt To Taste; RICE INGREDIENTS; 4 cups Water; 1 Tablespoon Butter; 2 teaspoons Salt; 2 cups Converted Rice (converted Holds Its Shape Better); 2 Tablespoons Vegetable Oil; 1/2 cups Onion, Finely Diced; 1 clove Garlic, Finely Diced; 2 whole Poblano Chiles, Roasted, Peeled, Seeded, Deveined And Diced (Roasting Your Own Chiles Can't Be Beat!); 2 cups Fresh Corn Kernels Or 1 Package (10 Oz.) Frozen Corn, Thawed; 1-1/2 cup PREPARED SOUR CREAM; 1/2 pounds White Cheddar Cheese, Shredded

Servings: persons

PREPARED SOUR CREAM
2 cups Sour Cream
1/2 cups Onion, Finely Diced
1 clove Garlic, Finely Diced
2 teaspoons Fresh Cilantro, Finely Chopped
Salt To Taste
RICE INGREDIENTS
4 cups Water
1 Tablespoon Butter
2 teaspoons Salt
2 cups Converted Rice (converted Holds Its Shape Better)
2 Tablespoons Vegetable Oil
1/2 cups Onion, Finely Diced
1 clove Garlic, Finely Diced
2 whole Poblano Chiles, Roasted, Peeled, Seeded, Deveined And Diced (Roasting Your Own Chiles Can't Be Beat!)
2 cups Fresh Corn Kernels Or 1 Package (10 Oz.) Frozen Corn, Thawed
1-1/2 cup PREPARED SOUR CREAM
1/2 pounds White Cheddar Cheese, Shredded

1
PREPARED SOUR CREAM
2
Combine sour cream, onion, garlic, cilantro and salt to taste. Let rest for a while for flavors to blend, the longer the better. (Can be made up to 1 day ahead.)
3
RICE
4
Bring the water, butter and salt to a boil in a medium-size saucepan over high heat and add the rice. Reduce the heat to very low, cover tightly and cook for 20 minutes. Remove the rice from the pan into a large bowl. Allow to cool.
5
Preheat the oven to 350 degrees. (If using a Pyrex dish, set the oven to 325 degrees.)
6
Heat the oil in a skillet over medium-high heat until hot. Reduce the heat to medium, add the onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice. Mix in the corn, 1 1/2 cups of the prepared sour cream mixture and cheese.
7
Pour the mixture into a 9 x 13 baking dish and bake until heated through, about 30 minutes. (You don't want to brown the rice, just heat it through.)

1062

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: PREPARED SOUR CREAM, 2 cups Sour Cream, 1/2 cups Onion, Finely Diced, 1 clove Garlic, Finely Diced, and more.

Yes, Arroz Con Crema falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Con Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions