chile and cheese rice

★★★★★ 2
a recipe by
J. White Harris
Gallatin, TN

Here is another tasty rice dish.

★★★★★ 2
serves 4
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For chile and cheese rice

  • 2 Tbsp
    olive oil
  • 1/4 lg
    white onion, minced
  • 1 c
    long grain white rice
  • 2 c
  • 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

How To Make chile and cheese rice

  • 1
    Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes.
  • 2
    Add the rice and cook until the rice is opaque, about 10 minutes.
  • 3
    Stir 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.
  • 4
    Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos.
  • 5
    5. 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.
  • 6
    Remove from the oven and serve.