This dish is totally a latin comfort food. It's soooo good with a tast of roasted pepper and a slight sour cream...yummy! A tasteful and warm side dish that goes very well with many chicken and fish dishes.
Arroz con Crema (Creamy Rice Casserole)
4 cups water
1 tablespoon butter
2 teaspoons salt
2 cups rice
2 tablespoons cooking oil or lard
1/2 cup of chopped onions
1 garlic clove, minced
2 poblano chiles, roasted, peeled, seeded and diced
1 1/2 cups crema agria (sour cream)
1/4 cup milk
2 cups fresh corn kernels or 1 package (10 ounces)frozen corn kernels, thawed, or 1 can (16 ounces) corn, drained
1/4 cup chopped fresh cilantro (optional)
1/2 pound white cheddar cheese or monterey jack cheese shredded
Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered. Meanwhile, preheat the oven to 350 degrees (if using a glass baking dish, set the oven at 325 degrees).
In a skillet add oil and sauté chopped onion and garlic, and cook, stirring until wilted, 2 to 3 minutes, set aside. In a blender or food processor, blend together sour cream, milk, and poblano peppers, until well blended. Add sour cream mixture to the skillet with the onions and cook for about 2 minutes. In a large bowl fold in rice, sour cream mixture, cilantro and cheddar cheese, do not over mix just enough to incorporated all ingredients together. Pour rice mixture into a baking dish and bake for about 10 minutes. Top with some cheese and broil for about 5 minutes or until cheese is melted and lightly toasted.