-
1
Preheat oven broiler.
-
2
In a small saucepan, bring 2 cups water to a boil and add butter and salt.
-
3
When the butter is melted, add rice and return to a boil.
-
4
Reduce heat to very low, cover rice with a tight-fitting lid, and cook 25 to 30 minutes.
-
5
Spread rice on a baking sheet to cool.
-
6
(To cool quickly, put the rice on the baking sheet in the freezer for 10 to 15 minutes, stirring every five minutes.)
-
7
Place poblano on a broiling pan about 2 inches from the broiler.
-
8
Using a pair of tongs, turn poblano every 3 to 5 minutes, until blistered all over, about 15 minutes.
-
9
(Alternatively, the poblano may be roasted directly over a gas flame, turning every minute until blistered all over, 3 to 5 minutes.)
-
10
Transfer to a paper bag and allow to cool.
-
11
Reduce oven to 350 degrees.
-
12
When the poblano is cool enough to handle, gently scrape away blistered outer skin and discard the top.
-
13
Slice open lengthwise and gently scrape away and discard seeds.
-
14
Slice lengthwise in quarter-inch strips, and cut cross-wise into quarter-inch dice.
-
15
In a small bowl, combine the sour cream, 1/8 cup chopped onion, and chopped cilantro.
-
16
Season with salt to taste.
-
17
In a skillet over medium heat, heat vegetable oil until shimmering.
-
18
Add 1/4 cup chopped onion and garlic.
-
19
Saute until translucent, 1 to 2 minutes.
-
20
Add diced poblano and saute 1 minute, then remove from heat and transfer to a casserole or clay pot.
-
21
Add the rice, corn, and peas.
-
22
Toss lightly.
-
23
Add sour cream mixture and grated cheese.
-
24
Mix lightly but thoroughly.
-
25
Cover the casserole or clay pot with a lid or foil; if using a Pyrex casserole, reduce oven temperature to 325 degrees.
-
26
Bake until thoroughly heated, about 30 minutes.
-
27
Serve with a green salad, if desired.
