Chili & Cheese Rice

By á-8208

Ingredients

• Ingredients
• 2 tablespoons olive oil
• 1/4 large white onion, minced
• 1 cup long-grain white rice
• 2 cups water
• 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
• 1/4 cup Mexican crema or sour cream
• 1/2 cup grated Monterey Jack cheese

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Directions


Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. 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.



Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the creama or 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.