Chile and Cheese Rice

I was greeted by this recipe when we had our internet turned on in the new house. Kim from Stirring the Pot posted this recipe after making Marcela Valladolid's rice dish. I was immediately interested in making this dish but I had a couple of problems. First the refrigerator to our new house was broken so I couldn't buy any perishable foods, then the day that we got the new refrigerator, our oven broke. So it actually took a while before I was able to make this but it was well worth the wait.

It is creamy, cheesy, tangy, spicy and sweet all wrapped into one. It was the perfect balance of flavors. This is something that I plan to make a lot of and I think this might even be my new party dish. It makes a lot and you can easy triple the recipe with no problem.

We are new to the whole brown rice thing and the Mr. isn't overly sold on it but he liked this dish. You really couldn't tell that it was brown rice. I really did love this dish, so much that I had it again the following morning for breakfast. It was just that good.

• 2 Tbsp. olive oil
• 1/4 large white onion, minced
• 1 c. brown rice
  
• 2 c. water
• 2 c. frozen corn
• 1 tsp. kosher salt
• Freshly ground black pepper
• 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
• 1/4 c. sour cream
• 1/2 c. grated Monterey Jack

1. Char the chiles by putting the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, seed and chop the chiles.
2. Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook 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.
3. Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

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