mexican baked rice casserole

How To Make mexican baked rice casserole

• 1

  Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
• 2

  Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles.
• 3

  Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil.
• 4

  Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
• 5

  Transfer rice to large bowl; cool rice, stirring occasionally with fork.
• 6

  Butter 2-quart shallow baking dish.
• 7

  Heat oil in medium skillet over medium heat.
• 8

  Add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
• 9

  Add chopped chiles; sauté 1 minute.
• 10

  Add chile mixture and corn to rice in bowl.
• 11

  Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
• 12

  Add sour cream mixture and cheese to rice, stir.
• 13

  Transfer rice mixture to prepared dish.
• 14

  (Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before continuing).
• 15

  Preheat oven to 325°F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
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