CHILE AND CHEESE RICE

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Chile and Cheese Rice image

Here is another tasty rice dish.

Provided by J. White Harris

Categories     Rice Sides

Time 50m

Number Of Ingredients 10

2 Tbsp olive oil
1/4 large white onion, minced
1 c long grain white rice
2 c water
2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 tsp kosher salt
freshly ground black pepper
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
1/4 c sour cream
1/2 c grated monterey jack cheese

Steps:

  • 1. Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes.
  • 2. Add the rice and cook until the rice is opaque, about 10 minutes.
  • 3. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
  • 4. Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos.
  • 5. 5. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
  • 6. Remove from the oven and serve.

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