Chile And Cheese Rice Recipe

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Chile and Cheese Rice

J. White Harris

By
@JWhiteH

Here is another tasty rice dish.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

2 Tbsp
olive oil
1/4 large
white onion, minced
1 c
long grain white rice
2 c
water
2
ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 tsp
kosher salt
freshly ground black pepper
2
poblano chiles, charred, peeled, stemmed, seeded, and chopped
1/4 c
sour cream
1/2 c
grated monterey jack cheese

Step-By-Step

1Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes.
2Add the rice and cook until the rice is opaque, about 10 minutes.
3Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
4Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos.
55. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
6Remove from the oven and serve.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Other Tag: Quick & Easy