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

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.

S3pread half of rice in shallow 2-quart casserole.

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.