Corn and Chiles in Rice

Makes 6 servings.
==Ingredients==
* 2 tablespoons butter 
* 1/2 medium Onion, chopped 
* 1 clove garlic, minced 
* 1 10-ounce package frozen whole kernel corn 
* 1/2 teaspoon salt 
* 1 cup sour cream 
* 1 1/2 cups (6 ounces) grated Cheddar Cheese, divided 
* 6 small chiles poblanos, peeled and seeded, cut into strips 
;Arroz Blanco: 
* 2 tablespoons butter or margarine 
* 1 cup uncooked rice 
* 1/2 cup chopped Onion 
* 2 cloves garlic, minced 
* 2 cups chicken broth 
* 1 teaspoon cumin seed 
* salt 
==Directions==
#Melt butter in 1-1/2- to 2-quart saucepan. 
#Add Onion and garlic; cook until soft but not brown. 
#Add corn and salt. Cook over medium-low heat 8 to 10 minutes, or until corn is tender. 
#Remove from heat. Stir in sour cream and 1 cup Cheese. Cool. 
S3pread half of rice in shallow 2-quart casserole. 
#Arrange chiles over rice. 
#Spread corn mixture over chiles. 
#Top with remaining rice. 
#Bake, covered, at 350 degrees 30 minutes or until hot and bubbly. 
#Sprinkle with remaining 1/2 cup Cheese and bake, uncovered, 5 minutes.
 
;Arroz Blanco:
#Melt butter in 2- to 3-quart saucepan. 
#Add rice and cook over moderate heat until golden, stirring often. 
#Add Onion and garlic; cook until Onion is soft but not brown. 
#Add broth and cumin. 
#Bring to a boil; stir once or twice. 
#Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. 
#salt to taste.
Category:Casserole Recipes
Category:Cheddar Recipes
Category:Corn Recipes
Category:Corn Side Dish Recipes
Category:Poblano pepper Recipes
Category:Rice Recipes
Category:Side Dish Rice Recipes
Category:Spanish Recipes
Category:Vegetarian Side Dish Recipes