Arroz con Crema

4 c. water

2 c. converted rice

1 Tbsp. butter

1 tsp. salt

1 1/2 c. sour cream

1 c. chopped onion

1/4 c. chopped cilantro

1 Tbsp. olive oil

2 poblano chiles, peeled and deveined

4 garlic cloves

1 bag frozen corn (use fresh if in season!)

8 oz. grated cheddar cheese (I mix mild and sharp)

Pepper to taste

*I doubled this recipe to serve ten.

Bring water to a boil in pot and add butter and salt. When the butter is melted, add the rice and bring back to a boil. Lower the heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes.

Meanwhile, combine the sour cream with the chopped cilantro. Heat the oil in a dutch oven and add the chopped onion and garlic cloves. Add poblanos to dutch oven when the onion is wilted. Saute for 8 minutes. Combine with the rice. Add corn, the sour cream mixture and grated cheese. Sprinkle preferred amount of pepper and mix.

Bake for 30 minutes (keeping everything in the dutch oven) or until heated through in a 350 degree oven. This dish is better the longer it sits, so eating it on the 2nd or 3rd day is probably ideal!