Corn and Chiles in Rice

Description
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.

Spread 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.