Poblano Rice Gratin

 

Poblano Rice Gratin

Recipe by Marcela Valladolid, Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

“This spicy, cheesy rice dish was served on a regular basis at my parents’ house. It’s also perfectly delicious if you prefer to omit the crema and cheese and just serve the poblano rice on its own, saving you a few calories,” Marcela Valladolid

Ingredients:

• 2 tablespoons vegetable oil
• 1/4 cup minced white onion
• 1 cup long-grain white rice
• Kernels from 2 ears fresh corn
• 2 poblano chiles, charred , stemmed, seeded, and chopped
• 1/4 cup Mexican crema or sour cream
• 1/2 cup grated Monterey Jack cheese

Preparation:

Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion and sauté for 5 minutes, or until translucent.

Add the rice and cook for 10 minutes, or until the rice is opaque.

Add 2 cups water and the corn kernels, and bring to a boil.

Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the rice is tender.

Meanwhile, preheat the broiler on high.

When the rice is cooked, fluff it with a fork and stir in the chopped poblanos.

Transfer the rice to a 7 x 10-inch glass baking dish.

Drizzle with the crema, and sprinkle the cheese all over the rice.

Broil for 8 to 10 minutes, or until the top is browned in spots and the cheese has melted.

Tools Used:

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