Arroz Con Crema Rice With Sour Cream |
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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 12 |
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i saw this on the food net work, the best thing ive ever eaten , as a great side dish from mexico and thought i would like to try it so i went and found a recipe for it the sour cream needs overnight mingling Ingredients:
4 cups water |
1 tablespoon butter |
2 teaspoons salt |
2 cups rice, converted |
2 tablespoons vegetable oil |
1/2 cup onion, finely diced |
1 garlic clove, minced |
2 poblano peppers, roasted, peeled, seeded, deviened, diced |
10 ounces frozen corn, thawed |
1/2 cup white cheese, shredded |
1 1/2 cups sour cream, prepared |
2 cups sour cream |
1/2 cup onion, diced |
1 garlic clove, minced |
2 teaspoons cilantro, fresh, finely chopped |
1/2 teaspoon salt |
Directions:
1. the day before make up the prepared sour cream.
2. by combining all ingredients.
3. for the rice
4. bring water butter and salt to a boil.
5. add rice
6. reduce heat to very low cover
7. cook 20 minutes
8. put into lARGE BOWL
9. COOL
10. preheat oven to 350 degrees
11. heat oil in skillet add onion and garlic.
12. then add chillis stir 1 minute.
13. when wilted
14. cool.
15. combine with rice
16. mix in corn thats been thawed
17. add 1 1/2 cups sour cream mixture
18. and cheese jack chhese or mexican white cheese.
19. pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.
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