Mexican Baked Rice Casserole

• 2 cups water
• 1 12 tablespoons butter
• 1 teaspoon salt
• 1 cup long-grain white rice
• 2 poblano chiles, fresh, sometime called pasillas
• 1 tablespoon vegetable oil
• 14 cup onion, chopped, plus
• 2 tablespoons onions, chopped
• 1 garlic clove, chopped
• 34 cup whole kernel corn, canned and drained
• 12 cup sour cream
• 14 cup fresh cilantro, chopped
• 2 14 cups sharp white cheddar cheese, grated, about 9 ounces

1. Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
2. Wrap in plastic and cool 10 minutes.
3. Peel, seed and chop chiles.
4. Bring 2 cups water, butter and salt to boil in heavy medium saucepan.
5. Add rice, return to boil.
6. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
7. Transfer rice to large bowl; cool rice, stirring occasionally with fork.
8. Butter 2-quart shallow baking dish.
9. Heat oil in medium skillet over medium heat.
10. Add 1/4 cup onion and garlic, saute until translucent, about 3 minutes.
11. Add chopped chiles; saute 1 minute.
12. Add chile mixture and corn to rice in bowl.
13. Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
14. Add sour cream mixture and cheese to rice, stir.
15. Transfer rice mixture to prepared dish.
16. (Can be made 1 day ahead.
17. Cover and chill.
18. Let stand 2 hours at room temperature before continuing).
19. Preheat oven to 325F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.

water, butter, salt, longgrain white rice, poblano chiles, vegetable oil, onion, onions, garlic, whole kernel corn, sour cream, fresh cilantro, cheddar cheese

Taken from www.food.com/recipe/mexican-baked-rice-casserole-187182 (may not work)