|
|
|
Zarela's Creamy Rice
|
|
|
1
Reviews
|
|
By:
Linda S. Crear
|
|
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.
|
INGREDIENTS
|
|
1 cup converted or parboiled rice
|
|
1 Tbsp unsalted butter
|
|
Kosher salt
|
|
2 poblano peppers, halved lengthwise and seeded
|
|
2 Tbsp vegetable oil
|
|
1 small onion, chopped
|
|
1 clove garlic, finely chopped
|
|
1 cup sour cream
|
|
1/2 cup fresh cilantro, chopped
|
|
5 ears corn, grilled and cut from the cob (about 3 cups kernels)
|
|
8 oz sharp white Cheddar, coarsely grated
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
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.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|