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.

No additional tips available.

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

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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.

Baked Rice With Sour Cream, Chilies and Corn

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