Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water
1 tb Butter
2 ts Salt -- or to taste
2 c Parboiled rice
2 tb Vegetable oil
1 sm Onion -- chopped
1 Garlic clove -- minced
2 Poblano chilies -- see note
2 c Corn kernels
1 1/2 c Crema Agria Preparada --
Recipe
1/2 lb White Cheddar cheese --
Shredded
SOUR CREAM MIXTURE:
2 c Sour cream
1 sm Onion -- finely chopped
1 Clove minced garlic
2 tb Cilantro leaves -- finely
Chopped
Salt -- to taste

Bring water to a boil in a medium saucepan over high heat. Add butter
and salt. When butter has melted, add rice and bring to a boil. Cover
tightly, reduce heat to very low and cook for 20 at minutes. Remove
rice from pan and spread on baking sheet to cool. Preheat oven to 350
degrees. Heat oil in a heavy skillet over medium-high heat until very
hot but not quite smoking. Reduce heat to medium, add onion and
garlic and cook, stirring, Until wilted, about 2 to 3 minutes. Add
poblanos and cook, stirring, for 1 minute. Let cool, then combine
with rice. Add corn, the Crema mixture and shredded cheese. Pour
mixture into a baking dish and bake until heated through, about
30 minutes. Makes 6 servings.

Note: this recipe calls for 2 poblano chilies, roasted, peeled,
seeded, deveined and diced To prepare poblanos, scorch exterior over
flame and place chilies in paper bag for 20 minutes. Peel off skin.
Remove stem, interior seeds and veins. Dice. Allow about 30 to 45
minutes to do this.

Recipe By : Zarela Martinez, "Food From My Heart" (Macmillan)

From: owner-Mm-Recipes#idiscover.Net O

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