Ingredients
- 2 tablespoons olive oil
- 1/4 large white onion, minced
- 1 cup long-grain white rice
- 2 cups water
- 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
- 1/4 cup Mexican crema or sour cream
- 1/2 cup grated Monterey Jack cheese
Directions
Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. 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.
Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the creama or 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.
Remove from the oven and serve.
*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

















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By melijr_1148898
Los Angeles, CA
on May 02, 2012
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love love love this dish ! quick and easy , my family thanks you :
By sandraelaine1975
houston tx
on October 26, 2011
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we loved this
By gu3boysmom
on July 25, 2011
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I've been wanting to cook with poblanos and thought I'd start with this recipe. I'm glad I did. I always read the reviews of others for tips/tricks prior to making a recipe. I heeded the advice of several reviewers and replaced chicken stock for the water. I also added a roasted Serrano pepper to kick up the spice another notch. The fresh corn adds a great, fresh crunch and the rice dish is comparable to the rice dishes you'll find at the restaurant "Chipotle".
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