Arroz Con Crema

• PREPARED SOUR CREAM
• 2 cups Sour Cream
• 1/2 cups Onion, Finely Diced
• 1 clove Garlic, Finely Diced
• 2 teaspoons Fresh Cilantro, Finely Chopped
• Salt To Taste
• RICE INGREDIENTS
• 4 cups Water
• 1 Tablespoon Butter
• 2 teaspoons Salt
• 2 cups Converted Rice (converted Holds Its Shape Better)
• 2 Tablespoons Vegetable Oil
• 1/2 cups Onion, Finely Diced
• 1 clove Garlic, Finely Diced
• 2 whole Poblano Chiles, Roasted, Peeled, Seeded, Deveined And Diced (Roasting Your Own Chiles Can't Be Beat!)
• 2 cups Fresh Corn Kernels Or 1 Package (10 Oz.) Frozen Corn, Thawed
• 1-1/2 cup PREPARED SOUR CREAM
• 1/2 pounds White Cheddar Cheese, Shredded

1. PREPARED SOUR CREAM
2. Combine sour cream, onion, garlic, cilantro and salt to taste. Let rest for a while for flavors to blend, the longer the better. (Can be made up to 1 day ahead.)
3. RICE
4. Bring the water, butter and salt to a boil in a medium-size saucepan over high heat and add the rice. Reduce the heat to very low, cover tightly and cook for 20 minutes. Remove the rice from the pan into a large bowl. Allow to cool.
5. Preheat the oven to 350 degrees. (If using a Pyrex dish, set the oven to 325 degrees.)
6. Heat the oil in a skillet over medium-high heat until hot. Reduce the heat to medium, add the onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice. Mix in the corn, 1 1/2 cups of the prepared sour cream mixture and cheese.
7. Pour the mixture into a 9 x 13 baking dish and bake until heated through, about 30 minutes. (You don't want to brown the rice, just heat it through.)

sour cream, sour cream, onion, clove garlic, fresh cilantro, salt, rice ingredients, water, butter, salt, rice, vegetable oil, onion, clove garlic, chiles, fresh corn, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/arroz-con-crema/ (may not work)