Recipe: Creamy Rice Casserole (with corn, chiles and cheese)

CREAMY RICE CASSEROLE

2 tbsp butter
1/2 medium onion, chopped
1 1/2 cups whole kernel corn (fresh or frozen)
1/2 cup poblano pepper, roasted and chopped
3 cups cooked rice (cooked in chicken stock)
4 oz shredded Monterey jack cheese (or Asadero)
1/2 cup sour cream (or creme fraiche or Mexican crema)
salt (to taste)
3 tbsp minced fresh cilantro

Preheat the oven to 350 degrees F. Grease a baking dish.

Warm the butter in a skillet over medium heat. Add the onion and saute until soft.

Stir in the corn and chile and cook for about 5 minutes.

Transfer the corn and chile mixture to a large bowl. Stir in the rice and the remaining ingredients. Spoon mixture into the baking dish.

Bake, covered, for 25 minutes. Uncover the dish and bake for 5 minutes more. Serve warm.

Makes 6 servings
Source: The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison