Corn and Chiles in Rice

Corn and Chiles in Rice Recipe - Vegetarian Spanish Dish

Region / culture: Spain | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Corn and Chiles in Rice is a delicious and flavorful dish that combines the sweetness of corn with the mild heat of poblanos, all layered with creamy sour cream and melted cheddar cheese. This dish is perfect for a comforting and satisfying meal that the whole family will love.

History

This recipe is a modern twist on traditional Mexican cuisine, combining classic ingredients like corn, chiles, and cheese with rice to create a hearty and delicious dish. It is a popular choice for potlucks, family gatherings, and weeknight dinners.

Ingredients

2 tbsp butter
0.5 medium onion, chopped
1 clove garlic, minced
1 10 oz (283 g) package frozen whole kernel corn
0.5 tsp salt
1 cup sour cream
1.5 cups (6 oz (170 g)) grated cheddar cheese, divided
6 small chiles poblanos, peeled and seeded, cut into strips

Arroz Blanco

2 tbsp butter or margarine
1 cup uncooked rice
0.5 cup chopped onion
2 cloves garlic, minced
2 cups chicken broth
1 tsp cumin seed
salt

How to prepare

Melt butter in a 1.5 to 2 qt (1.89-liter) saucepan.
Add onion and garlic; cook until soft but not browned.
Add corn and salt. Cook over medium-low heat for 8 to 10 minutes, or until the corn is tender.
Remove from heat. Stir in sour cream and 1 cup of cheese. Allow to cool.
Spread half of the rice in a shallow 2 qt (1.89-liter) casserole dish.
Arrange chiles over the rice.
Spread the corn mixture over the chiles.
Top with the remaining rice.
Bake, covered, at 350°F (177°C) for 30 minutes or until hot and bubbly.
Sprinkle with the remaining 0.5 cup of cheese and bake, uncovered, for an additional 5 minutes.

Arroz Blanco

Melt butter in a 2 to 3 qt (2.84-liter) saucepan.
Add rice and cook over moderate heat until golden, stirring often.
Add onion and garlic; cook until the onion is soft but not browned.
Add broth and cumin.
Bring to a boil; stir once or twice.
Reduce heat, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Add salt to taste.

Variations

For a spicier version, you can add diced jalapenos or serrano peppers to the corn mixture.
You can also add cooked chicken or shrimp to make this dish more filling and protein-rich.
For a vegetarian option, you can omit the chicken broth in the Arroz Blanco and use vegetable broth instead.

Cooking Tips & Tricks

Make sure to cook the corn until tender but not overcooked to maintain its sweet flavor.

- Be careful when handling poblanos, as they can be spicy. Make sure to remove the seeds and membranes to reduce the heat.

- For a creamier texture, you can add more sour cream or cheese to the corn mixture.

- To save time, you can use pre-cooked rice instead of making Arroz Blanco from scratch.

Serving Suggestions

Corn and Chiles in Rice can be served as a main dish with a side of salad or steamed vegetables. It pairs well with a cold beer or a glass of white wine.

Cooking Techniques

The key cooking techniques for this recipe include sautéing, baking, and simmering. Make sure to cook the corn until tender, and the rice until fluffy and fully cooked.

Ingredient Substitutions

You can use frozen or canned corn instead of fresh corn.

- Instead of poblanos, you can use bell peppers or Anaheim chiles.

- If you don't have cheddar cheese, you can use Monterey Jack or pepper jack cheese.

Make Ahead Tips

You can prepare the corn mixture and Arroz Blanco ahead of time and assemble the dish just before baking. This is a great make-ahead option for busy weeknights.

Presentation Ideas

Serve Corn and Chiles in Rice in a colorful casserole dish and garnish with fresh cilantro or chopped green onions for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a side of black beans, guacamole, and salsa. You can also serve it with a side of tortilla chips or warm cornbread.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Corn and Chiles in Rice contains approximately 350 calories.

Carbohydrates

Each serving of Corn and Chiles in Rice contains approximately 35 grams of carbohydrates.

Fats

Each serving of Corn and Chiles in Rice contains approximately 20 grams of fats.

Proteins

Each serving of Corn and Chiles in Rice contains approximately 12 grams of proteins.

Vitamins and minerals

Corn and Chiles in Rice is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (sour cream and cheese) and gluten (rice), so it may not be suitable for those with dairy or gluten allergies.

Summary

Corn and Chiles in Rice is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Corn and Chiles in Rice is a delicious and comforting dish that combines the flavors of sweet corn, spicy poblanos, creamy sour cream, and melted cheddar cheese. It is a versatile recipe that can be customized to suit your taste preferences and dietary needs. Enjoy this flavorful dish for a satisfying meal that will warm you up from the inside out.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Corn and Chiles in Rice. It was a hot summer day in the small town where I grew up, and my mother had invited some friends over for a backyard barbecue. I was just a young girl at the time, but I remember being fascinated by the delicious smells wafting from the grill and the laughter of the adults as they enjoyed each other's company.

One of my mother's friends, Mrs. Garcia, was a fantastic cook and always brought the most amazing dishes to our gatherings. On that particular day, she brought a large bowl of Corn and Chiles in Rice, a dish I had never seen before. As soon as I took my first bite, I knew I had to learn how to make it myself.

Mrs. Garcia was more than happy to share her recipe with me, and I eagerly wrote down every detail as she dictated it to me. She explained that the dish was a traditional Mexican recipe that had been passed down through her family for generations. The combination of sweet corn, spicy chiles, and fluffy rice was a symphony of flavors that danced on your taste buds with each bite.

I couldn't wait to try making it at home, so as soon as the barbecue was over, I rushed to the store to gather all the ingredients I would need. I spent the entire afternoon in the kitchen, carefully following Mrs. Garcia's instructions and adding my own little touches to make the dish my own.

When I took my first bite of the finished product, I was transported back to that sunny afternoon in my mother's backyard. The flavors were just as delicious as I remembered, and I knew that this recipe would become a staple in my own kitchen for years to come.

As I grew older, I continued to perfect the recipe, tweaking it here and there to suit my own tastes. I shared it with friends and family, who all raved about how delicious it was. Each time I made it, I felt a connection to Mrs. Garcia and her family, knowing that I was carrying on a tradition that had been passed down through the generations.

Over the years, I have made Corn and Chiles in Rice for countless gatherings and special occasions. It has become a signature dish of mine, and I take great pride in sharing it with others. The recipe has brought me closer to my Mexican heritage, reminding me of the importance of preserving traditions and passing them down to future generations.

As I look back on that fateful day when I first learned how to make Corn and Chiles in Rice, I am filled with gratitude for Mrs. Garcia and her willingness to share her family recipe with me. It has become a beloved part of my own culinary repertoire, a dish that never fails to bring smiles to the faces of those who taste it.

I may have learned many recipes over the years from various places and people, but the recipe for Corn and Chiles in Rice will always hold a special place in my heart. It is a reminder of the power of food to bring people together, to create memories, and to celebrate the flavors of our heritage. And for that, I am forever grateful.