Ingredients
2 poblano chiles or can of green chiles
1 cup white rice
1 T spoon oil
1/4 cup chopped onion and 2 T chopped onion
1 garlic clove
3/4 cup corn
1 cup sour cream
1/4 cup chopped cilantro
8 oz. grated sharp white cheddar
Preparation
Prepare the rice. Transfer to bowl to cool. Heat oil in medium skillet over medium heat. Add 1/4 cup onion and garlic. Saute until translucent about 3 minutes. Add chiles, saute another minute. Add chile mixture and corn to rice. Whisk together sour cream, cilantro, and 2 T spoon onion. Add sour cream mixture and cheese to rice. Butter a 2 quart shallow baking dish. Transfer rice in baking dish. Let sit at room temperature for 2 hours. Bake at 325 for about 25 minutes, until edges are light brown.
