Easy Chile And Cheese Rice

Total Time: 52 mins Preparation Time: 7 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/4 large onion, minced
• 1 cup long-grain rice
• 2 cups water
• 2 ears corn, kernels removed or 2 cups frozen corn, thawed
• 1 teaspoon kosher salt
• fresh ground black pepper
• 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
• 1/4 cup mexican crema or 1/4 cup sour cream
• 1/2-1 cup monterey jack cheese

Recipe

• 1 heat the oil in a medium-size heavy skillet over medium-high heat. add the onion, and saute until translucent, about 5 minutes. add the rice and cook until the rice is opaque, about 10 minutes. stir in the water and the corn kernels, then season the water with salt and pepper, to taste. bring the mixture to a boil. reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
• 2 preheat a broiler. using a fork, fluff the rice and stir in the chopped poblanos. transfer the rice to a baking dish. drizzle with the crema or sour cream and sprinkle the cheese over the top. broil until the top is browned in spots and the cheese has melted, about 8 minutes.
• 3 remove from the oven and serve.