Zarela's Famous Creamy Rice Casserole From Aaron Sanchez

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 cups water
• 2 cups converted rice
• 1 tablespoon butter
• 2 teaspoons salt
• 1 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 2 tablespoons lard or 2 tablespoons vegetable oil
• 2 poblano chiles, roasted, peeled and deveined
• 1/2 cup chopped onion
• 1 garlic clove
• 1 (16 ounce) can corn
• 1/2 lb grated cheddar cheese

Recipe

• 1 bring water to a boil and add butter and salt. when the butter is melted add the rice and bring back to a boil. lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
• 2 meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
• 3 heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
• 4 dice the poblanos and add to pan when the onion is wilted.
• 5 saute for one minute.
• 6 let cool and combine with the rice.
• 7 drain the can of corn well and add to the cool rice and poblano mixture.
• 8 add the sour cream mixture and mix in the grated cheese.
• 9 bake for 30 minutes or until heated through in a 350 degree oven.
• 10 if using a pyrex dish, the oven temperature should be 325 degrees.