Poblano Rice Gratin

• 2 tablespoons vegetable oil
• 1/4 cup minced white onion
• 1 cup long-grain white rice
• Kernels from 2 ears fresh corn
• 2 poblano chiles, charred (see page 35), stemmed, seeded, and chopped
• 1/4 cup Mexican crema (see page 70) or sour cream
• 1/2 cup grated Monterey Jack cheese

1. Heat the oil in a medium-size heavy skillet over medium-high heat.
2. Add the onion and saute for 5 minutes, or until translucent.
3. Add the rice and cook for 10 minutes, or until the rice is opaque.
4. Add 2 cups water and the corn kernels, and bring to a boil.
5. Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the rice is tender.
6. Meanwhile, preheat the broiler on high.
7. When the rice is cooked, fluff it with a fork and stir in the chopped poblanos.
8. Transfer the rice to a 7 x 10-inch glass baking dish.
9. Drizzle with the crema, and sprinkle the cheese all over the rice.
10. Broil for 8 to 10 minutes, or until the top is browned in spots and the cheese has melted.

vegetable oil, white onion, longgrain white rice, kernels from, poblano chiles, sour cream, grated monterey

Taken from www.epicurious.com/recipes/food/views/poblano-rice-gratin-387003 (may not work)