Easy Chile and Cheese Rice

• 2 tablespoons olive oil
• 14 large white onion, minced
• 1 cup long-grain white rice
• 2 cups water
• 2 ears white corn, kernels removed or 2 cups frozen white corn, thawed
• 1 teaspoon kosher salt
• fresh ground black pepper
• 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
• 14 cup Mexican crema or 14 cup sour cream
• 12-1 cup monterey jack cheese

1. Heat the oil in a medium-size heavy skillet over medium-high heat.
2. Add the onion, and saute until translucent, about 5 minutes.
3. Add the rice and cook until the rice is opaque, about 10 minutes.
4. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste.
5. Bring the mixture to a boil.
6. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
7. Preheat a broiler.
8. Using a fork, fluff the rice and stir in the chopped poblanos.
9. Transfer the rice to a baking dish.
10. Drizzle with the crema or sour cream and sprinkle the cheese over the top.
11. Broil until the top is browned in spots and the cheese has melted, about 8 minutes.
12. Remove from the oven and serve.

olive oil, white onion, longgrain white rice, water, corn, kosher salt, fresh ground black pepper, poblano chiles, sour cream, cheese

Taken from www.food.com/recipe/easy-chile-and-cheese-rice-449916 (may not work)