Mexican-Style Rice Casserole with Corn, Sour Cream and Cheese

Mexican-Style Rice Casserole with Corn, Sour Cream and Cheese
From Madhur Jaffrey's World Vegetarian

Serves 6

Notes - You can use fresh corn taken off the cob in season and toss it in the pan with the green chiles and onion. If you cannot get poblano chiles, roast oen green pepper instead and then throw in 1-2 chopped fresh hot green chiles as well. This way you get the texture and heat.

2 tbsp canola oil
1 medium onion peeled and chopped
2 garlic cloves, peeled and finely chopped
2 poblano chiles, roasted peeled, seeded and diced
2 cups sour cream
6 tbsp finely chopped fresh cilantro
6 cups cooked rice (from 2 cups raw rice)
1 2/4 cups corn kernels, fresh, thawed frozen, or canned
1 1/2 lightly packed cups grated cheddar cheese

Put the oil in a large saute pan or other wide pan and set over medium-high heat. When hot, put in the onion and garlic. Stir and saute until the onion is translucent, about 3 minutes, turning th eheat down if necesary. Add the roasted diced poblanos adn stir another minute. Let everything cool off. Combine the sour cream, 1/2 tsp salt and the cilantro. Stir to mix and set aside.

Stir the rice adn corn into the poblano mixture, then add the sour cream and blend it in. Finally blend in the grated cheese. Put this mixture into a 3 quart casserole dish and cover it. You can refrigerate for up to 24 hours.
Preheat oven to 350. Bake for 45 minutes or until heated through.
I used low fat sour cream and it was fine. I also sprinkled a little more cheese on top.