Una Receta de Las Fiestas (A Recipe for Parties)
This recipe is really great for potlucks, parties, or other celebrations of life.
This is easy to make and gets good reviews. This dish has great Mexican flavors. If you prefer to make the quicker version, use the canned chiles, however I like to use roasted, peeled, and seeded "Chiles Poblanos" (marvelous flavor).
If you wanted to use freshly cooked corn from the cob, it would be even better (I would do this, because I'm a "Gringo Loco" that spends a lot of time in the "cocina"!)
The idea of this recipe comes from one of my wonderful cookbooks written by Zarela Martinez (Food From My Heart). I add more sour cream and cheese, which I will include in the recipe below:
4 cups chicken broth (liquid for cooking rice)
2 cups rice cooked in salted chicken broth. After cooking spread the rice out on a cookie sheet to cool.
2 tablespoons cooking oil
1 medium Spanish onion, chopped (or white (traditional) or green onion)
1 large garlic clove, finely minced
2 small cans roasted green chiles, Anaheim, Ortega, etc., or the full flavored roasted, peeled, and seeded "Chiles Poblanos"
2 cups corn kernels (frozen style OK)
2 cups sour cream or Mexican style "crema agría"
3/4 lb. white cheddar cheese or other tradition meltable Mexican cheese
salt to taste
Add cooking oil to a warm frying pan. Sauté onion and garlic until onion is clear. Add chiles and sauté for about a minute. Add cooked rice, corn, and sour cream. Stir well to blend flavors. Taste for seasoning from beginning to end.
Turn out into a buttered casserole dish. Bake at 350 degrees for about 30 minutes.
This can be made a day or two ahead and refrigerated until ready to bake.
Cooked this one many times. Always comes out great!