Recipe courtesy of Marcela Valladolid
Total:
1 hr 3 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1/4 large white onion, minced
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup grated Monterey Jack cheese

Directions

Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.

Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

Remove from the oven and serve.

*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

IDEAS YOU'LL LOVE

Chile Chicken with Jasmine Rice

Recipe courtesy of Ching-He Huang

Nimbu Rice: Rice with Indian Spices, Cashews, and Chiles

Recipe courtesy of Padma Lakshmi

Nimbu Rice: Rice with Indian Spices, Cashews, and Chiles

Recipe courtesy of Padma Lakshmi

Cheese-Stuffed Peppers: Chile Rellenos

Wild Rice and Goat Cheese Dressing

Recipe courtesy of Bobby Flay

Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas

Recipe courtesy of Alma A Garcia

Goat Cheese Squares with Raspberry Chile Chutney

Recipe courtesy of Marcela Valladolid

Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice

Recipe courtesy of Bobby Flay

Roasted Cauliflower, Smoked Cherry Chile Cashew Cheese Basil-Mung Bean Crepe

Recipe courtesy of Colin Patterson

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

7am | 6c
8am | 7c
9am | 8c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here