Arroz con Crema
This is a delicious rice casserole option. What else is there to say? I liked it. It was easy and tasty. I’ll definitely make it again.
Arroz con Crema
By August 16, 2009
Published:- Yield: 6-8 servings
This is a delicious rice casserole option. What else is there to say? I liked it. It was easy and tasty. I'll definitely make it again.
Ingredients
- 4 cups water
- 1 tablespoon butter
- 2 teaspoons salt
- 2 cups rice
- 2 tablespoon oil
- 1 onion small, chopped
- 1 clove garlic minced
- 10 ounces corn frozen
- 1 cup sour cream
- 1/3 cup cheddar cheese (white) shredded
Instructions
- Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.
- Meanwhile, preheat the oven to 350 degrees F (if using a Pyrex baking dish, set the oven at 325 degrees F).
- Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce the heat to medium, add the chopped onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Let cool, then combine with the rice. Mix in the corn, sour cream mixture, and shredded cheese.
- Pour the mixture into a heatproof baking dish or casserole and bake until heated through, about 30 minutes.
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Tags: casserole, Main Dish, rice, Side Dish
This entry was posted on Sunday, August 16th, 2009 at 4:47 pm and is filed under yummy. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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