Zarela's Baked creamy Mexican rice with Corn and Poblano Chilies

  Arroz con crema y Poblanos Rice Casserole

2 cups sour cream
1/2 cup chopped onion
 2 cups rice
3 1⁄2 cups water Pinch of salt
1 tablespoon butter 

1/4 cup chopped cilantro

1 minced garlic clove

2 tablespoons rendered pork fat

2 poblano chilies, roasted, seeded, peeled and chop

1/2 cup chopped onion

1 garlic clove

1/2 pound sweet petite corn, unfrozen

1/2 pound grated Monterey jack cheese or Munster cheese

Scallions or chives as garnish

Preheat oven to 350 F.

Roast poblano chilies over an open flame or BBQ until black on the outside (4 minutes.) Place in brown paper sack and let sit for 20 minutes to sweat. Peeled, seed and chop chilies.

Bring water to a boil and add butter and salt. When the butter is melted, add the rice, cover and bring back to a boil. Place in oven for 30 minutes on 350F.

Roast poblano chilies over an open flame or BBQ until back on the outside (4 minutes.) Place in brown sack let sit for 20 minutes to sweat. Peeled, seed and chop chilies.

Take rice out of oven. Remove lid with pot holder. Turn out rice onto a cookie sheet to allow to cool.

Heat the pork fat in a frying pan on low and render the fat. Discard fat solid piece. Sauté the onion until clear. Then add the garlic and the chopped poblano. Sauté for one minute. Let cool and com- bine with the rice. Mix in the corn, sour cream and grated cheese. Place in uncovered casserole dish. Bake for 30 minutes at 350 F. Garnish with fresh chopped cilantro.

  Generations of Cooking 630