CREAMY RICE CASSEROLE
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven broiler. In a small saucepan, bring 2 cups water to a boil and add butter and salt. When the butter is melted, add rice and return to a boil. Reduce heat to very low, cover rice with a tight-fitting lid, and cook 25 to 30 minutes. Spread rice on a baking sheet to cool. (To cool quickly, put the rice on the baking sheet in the freezer for 10 to 15 minutes, stirring every five minutes.)
- Place poblano on a broiling pan about 2 inches from the broiler. Using a pair of tongs, turn poblano every 3 to 5 minutes, until blistered all over, about 15 minutes. (Alternatively, the poblano may be roasted directly over a gas flame, turning every minute until blistered all over, 3 to 5 minutes.) Transfer to a paper bag and allow to cool. Reduce oven to 350 degrees.
- When the poblano is cool enough to handle, gently scrape away blistered outer skin and discard the top. Slice open lengthwise and gently scrape away and discard seeds. Slice lengthwise in quarter-inch strips, and cut cross-wise into quarter-inch dice. In a small bowl, combine the sour cream, 1/8 cup chopped onion, and chopped cilantro. Season with salt to taste.
- In a skillet over medium heat, heat vegetable oil until shimmering. Add 1/4 cup chopped onion and garlic. Sauté until translucent, 1 to 2 minutes. Add diced poblano and sauté 1 minute, then remove from heat and transfer to a casserole or clay pot. Add the rice, corn, and peas. Toss lightly. Add sour cream mixture and grated cheese. Mix lightly but thoroughly. Cover the casserole or clay pot with a lid or foil; if using a Pyrex casserole, reduce oven temperature to 325 degrees. Bake until thoroughly heated, about 30 minutes. Serve with a green salad, if desired.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
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Md shohug
[email protected]I've made this casserole several times and it's always a hit. It's so versatile and easy to customize to your own taste.
Vashon Moore
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It turned out great!
Ankunda Hazam
[email protected]This is one of my favorite recipes to make for potlucks. It's always a crowd-pleaser!
Dff Yh
[email protected]I'm not a huge fan of creamy dishes, but this casserole was surprisingly good. The flavors were well-balanced and the texture was perfect.
Nosipho Kubheka
[email protected]Overall, this is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover rice.
Ahmad Bhai
[email protected]The casserole was a little too soupy for my liking. I think I would reduce the amount of liquid next time.
Kamihanda Tonny Daudi
[email protected]This casserole was a bit bland for my taste. I think it could have used more salt and pepper.
abdulai iddrisu seidu
[email protected]This is my new favorite comfort food. It's so easy to make and always comes out delicious. I love that I can use whatever vegetables I have on hand.
Tamang comedy club
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was cheesy, flavorful, and oh-so-creamy. My kids loved it!
Elisha Bouey
[email protected]This creamy rice casserole was a hit with my family! The flavors were perfectly balanced and the texture was creamy and delicious. I will definitely be making this again.