Poblano Rice Gratin
- 2 tablespoons vegetable oil
- ¼ cup minced white onion
- 1 cup long-grain white rice
- Kernels from 2 ears fresh corn
- 2 poblano chiles, charred , stemmed, seeded, and chopped
- ¼ cup Mexican crema  or sour cream
- ½ cup grated Monterey Jack cheese
Instructions:
This spicy, cheesy rice dish was served on a regular basis at my parents’ house. It’s also perfectly delicious if you prefer to omit the crema and cheese and just serve the poblano rice on its own, saving you a few calories.
- Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion and sauté for 5 minutes, or until translucent.
- Add the rice and cook for 10 minutes, or until the rice is opaque. Add 2 cups water and the corn kernels, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the rice is tender.
- Meanwhile, preheat the broiler on high.
- When the rice is cooked, fluff it with a fork and stir in the chopped poblanos. Transfer the rice to a 7 x 10-inch glass baking dish. Drizzle with the crema, and sprinkle the cheese all over the rice. Broil for 8 to 10 minutes, or until the top is browned in spots and the cheese has melted.