Corn and Chiles in Rice

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
S3pread half of rice in shallow 2-quart casserole.
 * 1) Melt butter in 1-1/2- to 2-quart saucepan.
 * 2) Add Onion and garlic; cook until soft but not brown.
 * 3) Add corn and salt. Cook over medium-low heat 8 to 10 minutes, or until corn is tender.
 * 4) Remove from heat. Stir in sour cream and 1 cup Cheese. Cool.
 * 1) Arrange chiles over rice.
 * 2) Spread corn mixture over chiles.
 * 3) Top with remaining rice.
 * 4) Bake, covered, at 350 degrees 30 minutes or until hot and bubbly.
 * 5) Sprinkle with remaining 1/2 cup Cheese and bake, uncovered, 5 minutes.
 * Arroz Blanco:
 * 1) Melt butter in 2- to 3-quart saucepan.
 * 2) Add rice and cook over moderate heat until golden, stirring often.
 * 3) Add Onion and garlic; cook until Onion is soft but not brown.
 * 4) Add broth and cumin.
 * 5) Bring to a boil; stir once or twice.
 * 6) Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
 * 7) salt to taste.