Baked Rice with Sour Cream & Chilies

By OLLY

Ingredients

• 2 fresh pablano chiles
• Brown over flame or BBQ until
• skins are brown. Put in zip lock
• bag and steam. Peel skins off.
• 2 c water
• 1 1/2 teas salt
• 1 cup white rice
• 1 T oil
• 1/4 C plus 2 T chopped onion
• 1 clove garlic, chopped
• 3/4 c drained canned whole kernal corn
• 1/2 c sour cream
• 1/4 c chopped fresh cilantro
• 2 1/2 c grated cheddar cheese (9oz)

Details

Servings 8

Preparation

Step 1

350
Bring water, butter & salt to boil. Add rice. Cover, reduce heat to low and simmer until liquid is absorbed.
Butter 2 qt casserole dish. Heat oil over medium heat in skillet. Add 1/4 c onion and garlic. Saute until translucent, about 3 minutes. Add chiles, saute 1 minute. Add chili mixture and corn to rice in bowl. Whisk sour cream, cilantro and 2 T chopped onion in small bowl. Add sour cream mixture to rice and cheese. Transfer to casserole dish. Cook 20 minutes, or until cheese has melted.