Zarela'S Famous Creamy Rice Casserole From Aaron Sanchez

• 4 cups water
• 2 cups converted rice
• 1 tablespoon butter
• 2 teaspoons salt
• 1 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 2 tablespoons lard or 2 tablespoons vegetable oil
• 2 poblano chiles, roasted, peeled and deveined
• 1/2 cup chopped onion
• 1 garlic clove
• 1 (16 ounce) can corn
• 1/2 lb grated white cheddar cheese

1. Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and 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.
2. Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
3. Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
4. Dice the poblanos and add to pan when the onion is wilted.
5. Saute for one minute.
6. Let cool and combine with the rice.
7. Drain the can of corn well and add to the cool rice and poblano mixture.
8. Add the sour cream mixture and mix in the grated cheese.
9. Bake for 30 minutes or until heated through in a 350 degree oven.
10. If using a Pyrex dish, the oven temperature should be 325 degrees.

water, rice, butter, salt, sour cream, onion, cilantro, lard, poblano chiles, onion, garlic, corn, grated white cheddar cheese

Taken from www.food.com/recipe/zarelas-famous-creamy-rice-casserole-from-aaron-sanchez-382247 (may not work)