Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Poblano chilies* 1 Garlic clove, minced
2 c Water 3/4 c Drained canned whole-kernel
1 1/2 tb Butter -corn
1 tb Salt 1/2 c Sour cream
1 c Rice 1/4 c Chopped fresh cilantro
1 tb Vegetable oil 2 1/4 c Grated white cheddar
1/4 c Plus 2 T chopped onion -cheese (about 9 oz)

Char chilies over gas flame or in broiler until blackened on all
sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and
seed. Rinse if necessary; pat dry. Chop chilies.

Bring water to boil in heavy medium saucepan. Add butter and salt.
Mix in rice. Reduce heat to low, cover and cook until rice is tender,
about 25 minutes. Transfer rice to large bowl and cool, fluffing
occasionally with fork.

Butter 8-cup shallow baking dish. Heat vegetable oil in heavy medium
skillet over medium heat. Add 1/4 C onion and garlic and saute until
onion is translucent, about 5 minutes. Add chopped chilies and saute
1 minute. Mix chili mixture and corn into rice. Combine sour cream,
cilantro and remaining 2 T onion in small bowl. Add to rice and mix
well. Stir in cheese. Transfer rice mixture to prepared dish. (Can be
prepared 1 day ahead. Refrigerate. Let stand 1 hour at room
temperature before continuing.)

Preheat oven to 325'F. Bake rice until sides are light brown and
mixture is heated through, about 25 minutes.

*A fresh green chili, sometimes called a fresh pasilla, available at
Latin American markets and some supermarkets.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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