The Pioneer Woman Tasty Kitchen
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Arroz con Crema

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

This authentic Mexican rice is a cross between risotto and mac & cheese. The addition of fresh corn cut off the cob and roasted poblano chile is pure heavenly simplicity.

Ingredients

  • PREPARED SOUR CREAM
  • 2 cups Sour Cream
  • ½ cups Onion, Finely Diced
  • 1 clove Garlic, Finely Diced
  • 2 teaspoons Fresh Cilantro, Finely Chopped
  • Salt To Taste
  • RICE INGREDIENTS
  • 4 cups Water
  • 1 Tablespoon Butter
  • 2 teaspoons Salt
  • 2 cups Converted Rice (converted Holds Its Shape Better)
  • 2 Tablespoons Vegetable Oil
  • ½ cups Onion, Finely Diced
  • 1 clove Garlic, Finely Diced
  • 2 whole Poblano Chiles, Roasted, Peeled, Seeded, Deveined And Diced (Roasting Your Own Chiles Can't Be Beat!)
  • 2 cups Fresh Corn Kernels Or 1 Package (10 Oz.) Frozen Corn, Thawed
  • 1-½ cup PREPARED SOUR CREAM
  • ½ pounds White Cheddar Cheese, Shredded

Preparation

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.)

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Profile photo of marsaili

marsaili on 2.14.2011

This was delicious! I put in half the corn called for and we didn’t have any peppers but it was wonderful, creamy–the sauce kinda tasted like tzatzki sauce with cheese.

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