White Rice and Poblano Rajas Casserole
WHITE RICE AND POBLANO RAJAS CASSEROLE
Cazuela de Arroz con Rajas de Chile Poblano
cooked white rice
butter and a bit more to butter the baking dish
white onion, slivered
poblano chiles, about 3/4 lb, charred, skinned, stemmed, seeded, and sliced. Click here for more information on how to prepare them
1 1/2 cup
Roma tomatoes, chopped
corn kernels, fresh, thawed from frozen or canned and drained
kosher salt or to taste
Mexican style cream, or Latin, Salvadorean, creme fraiche or heavy cream
queso fresco, can substitute with farmers, basket or ricotta cheese
1 1/2 cup
Monterey jack, light cheddar or mozzarella, shredded
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.
Preheat the oven to 375 degrees. Butter a 8 x11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.
Bake the casserole in the oven for about 20 minutes or until the cheese has
completely melted. Serve hot.