Monday, March 29, 2010

Arroz Con Crema (Creamy Rice)

This can be easily pre-assembled and reheated just prior to serving.

4 cups water
2 cups Uncle Ben’s or other converted rice
1 T butter
2 teaspoons salt

Ingredients for the sour cream mixture (crema agria preparada):
2 cups sour cream
1/2 cup chopped onion
1/4 cup chopped cilantro
1 minced garlic clove
2 T lard or vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 16-ounce can corn (If possible, use fresh corn and boil the cobs to make a stock to cook the rice in)
1/2 pound grated cheddar cheese

Preparing the rice:
Bring water to a boil and add buttter and salt. When the butter is melted, add the rice and bring back to a boil. Lower the heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.

Combine the sour cream with the chopped onion and cilantro and add salt to taste.

Heat the lard in a frying pan and add the chopped onion and garlic clove. Dice the poblanos and add to pan when the onion is wilted. Saute for one minute. Let cool and combine with the rice.

Drain the can of corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese.

Bake for 30 minutes or until heated through in a 350 degree oven. If using a pyrex dish, the oven temperature should be 325 degrees.


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