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Baked Rice With Chili And Corn

Dessert.Master's picture
Ingredients
  Green chiles 2 Can (20 oz), drained and chopped
  Water 2 Cup (32 tbs)
  Butter 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Rice 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Whole kernel corn 3⁄4 Cup (12 tbs), drained
  Sour cream 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Grated white cheddar cheese 2 1⁄4 Cup (36 tbs)
Directions

Preheat oven to 325°.
Bring water to boil in heavy, medium saucepan.
Add butter and salt.
Mix in rice.
Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
Transfer to large bowl and cool, fluffing occasionally with fork.
Butter an 8 cup shallow baking dish.
Heat vegetable oil in heavy medium skillet over medium heat.
Add onion and garlic and saute until onion is translucent, about 5 to 6 minutes.
Add chopped chiles and saute one minute.
Mix chile mixture and corn into rice.
Combine sour cream and cilantro in small bowl.
Add to rice and mix well.
Stir in cheese.
Transfer rice mixture to prepared dish.
Bake about 25 minutes or until sides are light brown and mixture is heated through.
Can be prepared one day ahead.
Refrigerate.
Let stand one hour at room temperature before cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Everyday
Servings: 
4

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