This spicy, cheesy rice dish was served on a regular basis at my parents’ house. It’s also perfectly delicious if you prefer to omit the crema and cheese and just serve the poblano rice on its own, saving you a few calories.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion and sauté for 5 minutes, or until translucent. Add the rice and cook for 10 minutes, or until the rice is opaque. Add 2 cups water and the corn kernels, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the rice is tender.
Step 2
Meanwhile, preheat the broiler on high.
Step 3
When the rice is cooked, fluff it with a fork and stir in the chopped poblanos. Transfer the rice to a 7 x 10-inch glass baking dish. Drizzle with the crema, and sprinkle the cheese all over the rice. Broil for 8 to 10 minutes, or until the top is browned in spots and the cheese has melted.
