Baked Rice With Sour Cream, Chilies and Corn

• 2 poblano chiles
• 2 cups water
• 1 12 teaspoons butter
• 1 teaspoon salt
• 1 cup rice
• 1 tablespoon vegetable oil
• 14 cup plus 2 t. chopped onion
• 1 garlic clove, minced
• 34 cup drained canned whole kernel corn
• 12 cup sour cream
• 14 cup chopped fresh cilantro
• 2 14 cups grated white cheddar cheese (about 9 oz.)

1. Char chilies over gas flame or in broiler until blackened on all sides.
2. Wrap in paper bag and let stand 10 minutes to steam; peel and seed.
3. Rinse if necessary and pat dry; chop chilies.
4. Bring water to boil in medium saucepan; add butter and salt.
5. Mix in rice, reduce heat to low, cover and cook until rice is tender, about 20-25 minutes.
6. Transfer rice to large bowl and cool, fluffing occasionally with fork.
7. Butter 8-cup shallow baking dish.
8. Heat vegetable oil in medium skillet over medium heat.
9. Add 1/4 cup onion and saute until onion is translucent, about 5 minutes.
10. Add chopped chilies and saute 1 minute.
11. Mix chili mixture and corn into rice.
12. Combine sour cream, cilantro and remaining 2 tablespoons onion in small bowl; add to rice and mix well.
13. Stir in cheese and transfer rice mixture to prepared dish.
14. (Can be prepared 1 day ahead.
15. Cover and refrigerate.
16. Let stand at room temperature 1 hour before continuing.
17. ).
18. Preheat oven to 325 degrees.
19. Bake rice until sides are light brown and mixture is heated through, about 25-30 minutes.

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

Taken from www.food.com/recipe/baked-rice-with-sour-cream-chilies-and-corn-376318 (may not work)