Baked Rice With Sour Cream, Chilies and Corn Recipe

Name: Baked Rice With Sour Cream, Chilies and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 2 cups water; 1 ½ teaspoons butter; 1 teaspoon 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 cups grated white cheddar cheese (about 9 oz.)

Servings: persons

2 poblano chiles
2 cups water
1 ½ teaspoons butter
1 teaspoon 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 cups grated white cheddar cheese (about 9 oz.)

1
Char chilies over gas flame or in broiler until blackened on all sides.
2
Wrap in paper bag and let stand 10 minutes to steam; peel and seed.
3
Rinse if necessary and pat dry; chop chilies.
4
Bring water to boil in medium saucepan; add butter and salt.
5
Mix in rice, reduce heat to low, cover and cook until rice is tender, about 20-25 minutes.
6
Transfer rice to large bowl and cool, fluffing occasionally with fork.
7
Butter 8-cup shallow baking dish.
8
Heat vegetable oil in medium skillet over medium heat.
9
Add 1/4 cup onion and saute until onion is translucent, about 5 minutes.
10
Add chopped chilies and saute 1 minute.
11
Mix chili mixture and corn into rice.
12
Combine sour cream, cilantro and remaining 2 tablespoons onion in small bowl; add to rice and mix well.
13
Stir in cheese and transfer rice mixture to prepared dish.
14
(Can be prepared 1 day ahead.
15
Cover and refrigerate.
16
Let stand at room temperature 1 hour before continuing.
17
).
18
Preheat oven to 325 degrees.
19
Bake rice until sides are light brown and mixture is heated through, about 25-30 minutes.

612

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 poblano chiles, 2 cups water, 1 ½ teaspoons butter, 1 teaspoon salt, and more.

Yes, Baked Rice With Sour Cream, Chilies and Corn falls under the Soups & Stews 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!

Baked Rice With Sour Cream, Chilies and Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions