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

Yield: 6-8 servings

Ingredients:

4 cups water
1 tablespoon butter
2 teaspoons salt, or to taste
2 cups converted rice
2 tablespoons vegetable oil
1 small onion, chopped (about 1/2 cup)
1 garlic clove, minced
10 ounces frozen corn kernels
1 cup sour cream
1/2 pound white cheddar cheese, shredded

Directions:

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.

Related posts:

1. Chicken Pot Pie and Chicken Pot Pie Stew
2. Cheddar Shortcakes
3. Grandma’s Cream of Tomato Soup
4. Ginger Chicken with Mango Chutney
5. Churros

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. You can leave a response, or trackback from your own site.