Recipes

Zarela's Creamy Rice

Joanna Fantozzi|

Zarela's Creamy Rice
4 (1 ratings)
Fill 202 Print
"I love cooking my mom’s creamy rice. It’s a rice casserole loaded with cheese, roasted poblano peppers, corn, and you bake it. It’s so decadent, cheesy, and fatty. Definitely a comfort food."
Servings
4
Ingredients
  • 4 cup babyfood, water, bottled, gerber, without added fluoride. [usda:3024]
  • 1 cup converted rice
  • 1 tablespoon butter
  • 2 teaspoon salt, table [usda:2047]
  • 1 cup sour cream, light [usda:1179]
  • 1/4 cup onions, raw [usda:11282]
  • 1/4 cup coriander (cilantro) leaves, raw [usda:11165]
  • 2 tablespoon vegetable oil, palm kernel [usda:4513]
  • 2 poblano chiles
  • 1 garlic clove
  • 5 ears corn
  • 1/2 pound white cheddar cheese
Directions
  1. Bring water to a boil and add butter and salt.
  2. 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,
  3. Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered
  4. Meanwhile, combine the sour cream with the ¼ cup chopped onion and cilantro and add salt to taste.
  5. Heat the vegetable oil in a frying pan and add the 1/2 cup chopped onion and garlic.
  6. Dice the poblanos and add to pan when the onion is wilted.
  7. Saute for one minute.
  8. Let cool and combine with the rice.
  9. Add the corn to the cooled rice and poblano mixture.
  10. Add sour cream mixture and mix in the grated cheese.
  11. Bake for 30 minutes or until heated through in a 350º oven.
  12. Serve warm.
 
Recommended