Mexican Green Chile Rice Casserole

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onions
• 2 chopped garlic cloves
• 1 cup white rice, rinsed
• 2 cups water
• 1 cup corn kernels *see notes
• 3/4 teaspoon salt *see notes
• 2 poblano chiles, charred/roasted, peeled, stemmed, seeded and chopped
• 1/4 cup chopped cilantro
• 1 cup sour cream
• 8 ounces cheddar cheese, plus more for topping (about 2 more ounces)

Instructions

1. 1

   Preheat the oven to 400 degrees Fahrenheit.

2. 2

   Heat the oil in a medium skillet over medium-high heat. Add the onions and saute until soft and translucent, about 2-3 minutes. Add the garlic and sauté for about 1 minute, stirring frequently.

3. 3

   Add the rice and cook for about 5 minutes, stirring frequently. You want the rice to turn opaque without toasting.

4. 4

   Stir in the water, corn kernels and salt. Bring the mixture to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is tender.

5. 5

   When the rice is cooked, fluff it with a fork and transfer it to a bowl to cool for a few minutes.

6. 6

   Mix the rice with the roasted poblano chiles, cilantro, sour cream and cheese until well combined.

7. 7

   Pour the rice into a 2 qt baking dish. Sprinkle the top with extra shredded cheese and bake for 20 minutes or until bubbly and golden brown. Remove from the oven and let it set for a few minutes. Serve