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www.RecipeFaire.com Presents:
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Zarela's Creamy Rice
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by:
Linda S. Crear
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Zarela's Creamy Rice Recipe could be considered Tex-Mex with just a little imagination using rice, butter, poblano peppers, oil, onion, garlic, sour cream, cilantro, corn and white Cheddar in this tasty rice recipe.
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INGREDIENTS
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1 cup converted or parboiled rice
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1 Tbsp unsalted butter
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Kosher salt
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2 poblano peppers, halved lengthwise and seeded
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2 Tbsp vegetable oil
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1 small onion, chopped
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1 clove garlic, finely chopped
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1 cup sour cream
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1/2 cup fresh cilantro, chopped
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5 ears corn, grilled and cut from the cob (about 3 cups kernels)
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8 oz sharp white Cheddar, coarsely grated
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DIRECTIONS
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1:
Adjust the oven rack to the highest position; heat broiler.In a medium saucepan, bring the rice and 4 cups water to a boil; add the butter and 2 tsp salt. Once the butter has melted and the water has returned to a boil, reduce the heat to low and cook, covered, until tender, 20 to 25 minutes, Spread the rice onto a large baking sheet and cool for 30 minutes.
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2:
Meanwhile, place the peppers skin-side up on a foil-lined baking sheet and broil until the skin is charred, about 3 minutes. Transfer to a bowl and cover for 5 minutes. Using a paper towel or knife, peel the peppers; discard the skins. Cut the peppers into 1/2-in. pieces.
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3:
Reduce the oven to 350°F. Heat the oil in a large skillet over medium heat. Add three-quarters of the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the peppers and garlic and cook for 1 minute; remove from heat.
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4:
In a large bowl, combine the sour cream, cilantro and the remaining chopped onion. Add the cooled rice, vegetables and corn and mix to combine; fold in the cheese. Transfer the mixture to a 3-qt shallow baking dish and bake just until heated through, 25 to 30 minutes.
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