Chile and Cheese Rice

Chile And Cheese Rice Recipe

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J. White Harris


Here is another tasty rice dish.


★★★★★ 2 votes

15 Min
35 Min
Stove Top


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2 Tbsp
olive oil
1/4 large
white onion, minced
1 c
long grain white rice
2 c
ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 tsp
kosher salt
freshly ground black pepper
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


  • 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.

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About Chile and Cheese Rice

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

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