CREAMY ELEGANT RICE CASSEROLE
I have been having this great rice side dish since I was a little kid. it's so rich and creamy you could even have it on it's own with tortillas and beans.
Provided by ScottySauce
Categories Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1.- Bring water to a boil and add buttter and salt. When the butter is melted,.
- add the rice and bring back to a boil. Lower the heat to very low, 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 chopped onion and cilantro.
- and add salt to taste.
- 3.- Heat the lard in a frying pan and add the chopped onion and garlic clove.
- Dice the poblanos and add to pan when the onion is wilted. Saute for one.
- minute. Let cool and combine with the rice.
- 4.- Drain the can of corn well and add to the cool rice and poblano mixture.
- Add the sour cream mixture and mix in the grated cheese.
- 5.- Bake for 30 minutes or until heated through in a 350 degree oven. If.
- using a pyrex dish, the oven temperature should be 325 degrees.
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