Creamy Rice Casserole with Poblano Chiles
| Yield: | 6 Servings |
| Categories: | Mexican, Pasta |
| 4 | c | Water |
| 1 | tb | Unsalted butter |
| 2 | ts | Salt; or to taste |
| 2 | c | Converted rice |
| 2 | tb | Vegetable oil |
| 1 | sm | Onion; chopped (about 1/2 cup) |
| 1 | Garlic clove; minced | |
| 2 | Poblano chiles; roasted, peeled, seeded, deveined and diced | |
| 2 | c | Fresh corn kernels or 1 package (10 oz) thawed, or 1 can frozen, (16 ounces) |
| 1 1/2 | c | Crema agria preparada; recipe follows |
| 1/2 | lb | White cheddar cheese; shredded |
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