Zarela'S Famous Creamy Rice Casserole From Aaron Sanchez – a delicious recipe with water, rice, butter, salt, sour cream, onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
2
Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
3
Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
4
Dice the poblanos and add to pan when the onion is wilted.
5
Saute for one minute.
6
Let cool and combine with the rice.
7
Drain the can of corn well and add to the cool rice and poblano mixture.
8
Add the sour cream mixture and mix in the grated cheese.
9
Bake for 30 minutes or until heated through in a 350 degree oven.
10
If using a Pyrex dish, the oven temperature should be 325 degrees.
848
kcal
Calories
42
g
Fat
94
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 cups water, 2 cups converted rice, 1 tablespoon butter, 2 teaspoons salt, and more.
Yes, Zarela'S Famous Creamy Rice Casserole From Aaron Sanchez 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.
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