Recipe: Baked Rice with Sour Cream, Chiles and Corn

BAKED RICE WITH SOUR CREAM, CHILES AND CORN

2 Poblano peppers
2 cups water
1 1/2 teaspoons butter
1 teaspoon salt
1 cup rice
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons chopped onion, divided use
1 clove garlic, minced
3/4 cup whole kernel corn, drained if canned
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 1/4 cups grated white cheddar cheese (9 oz)

Char chiles 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 chiles.

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 cup onion and garlic and saute until onion is translucent, about 5 minutes.

Add chopped chilies to the skillet and saute 1 minute. Mix chili mixture and corn into rice.

Combine sour cream, cilantro and remaining 2 tablespoons onion in a small bowl. Add to rice and mix well. Stir in cheese. Transfer rice mixture to prepared dish.

TO MAKE AHEAD:
Can be prepared 1 day ahead. Refrigerate. Let stand 1 hour at room temperature before continuing.) Preheat oven to 325 degrees F. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.

Makes 8 servings
Source: Bon Appetit magazine, August 1989