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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Muhammad Ajdar
[email protected]I'm always looking for new rice casserole recipes. I'm going to pin this one to try later.
Crystal O'Conner
[email protected]I've seen this recipe before, but I've never tried it. I'm definitely going to give it a try this week.
Ria Tomlinson
[email protected]I'm not sure what I did wrong, but my casserole turned out dry and bland. I'm going to try again with a different recipe.
Hoorain Abbasi
[email protected]This recipe is a great starting point for a rice casserole. I like to add different vegetables and spices to make it my own.
Peter Musonda
[email protected]This casserole was a little too rich for my taste. I think I'll try a different recipe next time.
sahjad ali
[email protected]I'm not a fan of creamy casseroles, but this one was surprisingly good. The rice was fluffy and the sauce was creamy and flavorful.
Waleeyat Opeyemi
[email protected]This casserole is a great way to use up leftover rice. It's also a very affordable dish to make.
A.s malik7622
[email protected]I followed the recipe exactly and it turned out perfect. I will definitely be making this again.
Amy Mendez
[email protected]This recipe was a little bland for my taste. I added some extra spices and it was much better.
Isabella Magnaye
[email protected]I've made this casserole several times and it's always a winner. It's easy to make and always turns out great. I highly recommend it.
Margaret Bigelow
[email protected]This casserole was delicious! I made it for a potluck and it was a big hit. Everyone loved it.
leza A S
[email protected]I'm not usually a fan of rice casseroles, but this one was really good. The rice was fluffy and the sauce was creamy and cheesy. I liked the addition of the vegetables too. This dish is perfect for a weeknight meal.
Obe Wan
[email protected]This creamy rice casserole was a hit with my family! The rice was cooked perfectly and the sauce was creamy and flavorful. I especially loved the addition of the corn and black beans. This dish is definitely a keeper.