Recipe: Creamy Rice Casserole
Summary: Here is a superior party dish because it is delicious, economical, holds well and can be easily preassembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors – creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste.
- 4 cups water 2 cups Uncle Ben’s or other converted rice
- 1 Tablespoon butter
- 2 teaspoons salt
- 1 cup sour cream
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 2 tablespoons lard or vegetable oil
- 2 poblano chiles, roasted, peeled and deveined
- 1/2 cup chopped onion
- 1 garlic clove 1 16 ounce can corn
- 1/2 pound grated cheddar cheese
- 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.
- Meanwhile, combine the sour cream with the chopped onion and cilantro and add salt to taste.
- 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.
- 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.