Chile And Cheese Rice
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
White Onion (minced)1 cup
White Rice (long-grain)2 cups
Water1 tsp
Kosher Salt1 cup
Crema (mexican)Directions:
1
Watch how to make this recipe
2
Heat the oil in a medium-size heavy skillet over medium-high heat
3
Add the onion, and saute for until translucent, about 5 minutes
4
Add the rice and cook until the rice is opaque, about 10 minutes
5
Stir in the water and the corn kernels, then season the water with salt and pepper, to taste
6
Bring the mixture to a boil
7
Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes
8
Preheat a broiler
9
Using a fork, fluff the rice and stir in the chopped poblanos
10
Transfer the rice to a 7 by 10-inch baking dish
11
Drizzle with the creama or sour cream and sprinkle the cheese over the top
12
Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes
13
Remove from the oven and serve
14
*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides
15
Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel
16
Peel, stem, and seed the chiles
17
Once peeled, the chiles may be chopped, sliced or stuffed