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 evesaga84
on November 11, 2012
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This is the best rice I have ever had! I don't even like rice that much but with that melted gooey cheese it's divine.
My friends like it so much they ask for it all time.
I added some salt to the rice before cooking it so it wasn't bland.
By pma1982
Bothell, WA
on September 12, 2012
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I tried this recipe and thought it was a little bland, dry and more like corn rice rather than Chile and Cheese Rice. I did think the recipe had potential though so I made it a second time with a few adjustments and it was a HUGE HUGE hit!!!!!!!! Rave reviews and my girlfriend even text me the next morning to tell me she ate it for breakfast. haha.... I used chicken broth instead of water, cut down the corn by half and I didn't think 2 poblanos really added much of anything so instead I used a couple cans of fire roasted chopped green chiles. Instead of pouring the crema on top of the rice I doubled it and mixed it in the rice along with some cheese and then I topped it with a little bit of the cheese and put it under the broiler. Keeping this one!!!!!!
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 :
Read all 54 reviews