Arroz con Crema

PREPARED SOUR CREAM

Combine sour cream, onion, garlic, cilantro and salt to taste. Let rest for a while for flavors to blend, the longer the better. (Can be made up to 1 day ahead.)

RICE

Bring the water, butter and salt to a boil in a medium-size saucepan over high heat and add the rice. Reduce the heat to very low, cover tightly and cook for 20 minutes. Remove the rice from the pan into a large bowl. Allow to cool.

Preheat the oven to 350 degrees. (If using a Pyrex dish, set the oven to 325 degrees.)

Heat the oil in a skillet over medium-high heat until hot. Reduce the heat to medium, add the onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice. Mix in the corn, 1 1/2 cups of the prepared sour cream mixture and cheese.

Pour the mixture into a 9 x 13 baking dish and bake until heated through, about 30 minutes. (You don’t want to brown the rice, just heat it through.)