Arroz con Crema

By Rebecca Reid Published: August 16, 2009

• 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

1. 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.
   
2. Meanwhile, preheat the oven to 350 degrees F (if using a Pyrex baking dish, set the oven at 325 degrees F).
   
3. 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.
   
4. Pour the mixture into a heatproof baking dish or casserole and bake until heated through, about 30 minutes.
   

• Cuisine: Mexican
• Course: Side Dish
• Skill Level: Moderate

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