Ingredients
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4 cups water
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2 cups converted rice
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1 tablespoon butter
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2 teaspoons salt
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1 cup sour cream
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1/4 cup chopped onion
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1/4 cup chopped cilantro
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2 tablespoons lard or 2 tablespoons vegetable oil
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2 poblano chiles, roasted, peeled and deveined
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1/2 cup chopped onion
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1 (16 ounce) can corn
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1/2 lb grated white cheddar cheese
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1 garlic clove
Instructions
- Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
- Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
- Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
- Dice the poblanos and add to pan when the onion is wilted.
- Saute for one minute.
- Let cool and combine with the rice.
- Drain the can of corn well and add to the cool rice and poblano mixture.
- Add the sour cream mixture and mix in the grated cheese.
- Bake for 30 minutes or until heated through in a 350 degree oven.
- If using a Pyrex dish, the oven temperature should be 325 degrees.