This Creamy Mexican Rice Recipe Will Leave You Speechless by Donna John
No words. That's an overused statement, for sure, but it works for this creamy Mexican rice dish. What's creamier than creamy? That word might describe this recipe. Might.
- 1 cup converted rice (I like Uncle Ben's)
- 3 ears corn-on-the-cob
- 2 small or 1 large poblano pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 small bunch cilantro, chopped (or to taste)
- 1 cup sour cream
- 1 package (8 ounces) white Cheddar cheese, grated
- 1/4 cup heavy whipping cream
Here's how to make it:
Cook the rice according to package directions. Set aside. Char the corn on a grill or in a cast iron skillet. Slice off the kernals. Set aside.
Roast the poblanos, then peel, seed and chop.
Heat the olive oil in a skillet. Add the half the onion, chopped poblano and corn. Cook about 5 minutes. Add the garlic and cook about 2 minutes more.
Combine the cooked veggies, sour cream, cilantro, remaining onion, rice, cheese and whipping cream. Season with black pepper, to taste. Pour into a 3-quart baking dish. Bake at 350 degrees F for about 30 minutes.
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