Thursday, May 15, 2014

Creamy Rice Casserole

I adapted this rice from a recipe that Aaron Sanchez published called "Zarela's Famous Creamy Rice".  I made my version healthier and also took out the poblano chiles, which saved some time.  If you want the original recipe, it can be found here.


Recipe Notes
This dish is great with grilled chicken and a big salad.  It's Mexican-inspired with the rice, corn, and cilantro flavors, so it will go well with Mexican dishes and just about anything grilled.

  • 2 c. uncooked basmati rice
  • 1 tbsp. butter
  • 1 c. light sour cream
  • 3/4 c. onion, finely chopped
  • 1/4 c. cilantro, finely chopped
  • 1 tbsp. vegetable oil
  • 1 garlic clove, minced
  • 4 ears of corn, kernels cut from the cob
  • 4 oz. shredded white cheddar cheese
1.  Cook rice according to package directions either on the stovetop or in a rice cooker.  Set aside to cool.
2.  Meanwhile, spray a large skillet with cooking spray.  Saute corn with 1 tbsp. butter until charred, stirring occasionally.  Set aside to cool.
3.  Wipe out skillet and heat with 1 tbsp. vegetable oil.  Add onion and minced garlic and saute until soft and fragrant.
4.  Combine cooked and cooled rice, cooled corn, and onion/garlic mixture.  Fold in sour cream, grated white cheddar cheese, and cilantro.
5.  Turn rice and corn mixture out into a 9x13 glass baking dish sprayed with Pam.
6.  Bake for approx. 30 minutes at 350 degrees until heated through.
7.  Serve immediately.

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