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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Prep time does not include time needed to cook rice. Ingredients:
2 tablespoons butter |
1/2 medium onion, chopped |
1 1/2 cups corn kernels |
1/2 cup mild green chili, chopped and roasted |
3 cups cooked rice, preferably cooked in chicken stock |
4 ounces asadero cheese, grated (or monterey jack or a cheddar or jack blend) |
1/2 cup creme fraiche or 1/2 cup sour cream |
salt |
3 tablespoons minced cilantro |
Directions:
1. preheat oven to 350. grease a baking dish.
2. warm the butter in a skillet over medium heat.
3. add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
4. transfer the corn and chile mixture to a large bowl.
5. stir in the rice and remaining ingredients.
6. spoon the mixture into the baking dish and bake, covered for 25 minutes.
7. uncover and bake for 5 minutes more.
8. serve warm.
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