BAKED RICE WITH SOUR CREAM, CHILES AND CORN

BAKED RICE WITH SOUR CREAM, CHILES AND CORN image

Yield 8

Number Of Ingredients 12

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2 fresh poblano chiles (fresh green chiles, also called pasillas)
2 cups water
1 1/2 T butter
1 tsp salt
1 cup long grain white rice
1 T vegetable oil
1/4 cup plus 2 T chopped onion
1 garlic clove, chopped
3/4 drained canned whole kernel corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 1/4 cups grated sharp white cheddar cheese (~ 9 oz)

Steps:

Preheat oven to 325F. Char chiles over gas flame or in broiler until blackened on both sides, turning occasionally. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender about 16 minutes. Transfer rice to large bowl; cool rice, stirring occasionally with fork. Butter 2-quart shallow baking dish. Heat oil in medium skillet over medium heat. Add 1/4 cup onion and garlic; saute until translucent about 3 minutes. Add chopped chiles; saute 1 minute. Add chile mixture and corn to rice in bowl. Whisk sour cream, cilantro remaining onion in small bowl. Add sour cream mixture and cheese to rice. Stir. Transfer to prepared dish. * Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before baking. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.