Creamed Rice with Chilies

Serve with fried chorizo.

Serves: 12Hands-on: 40 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 2 cups dry white rice
  • 4 cups water
  • 4 habanero chilies
  • 1 small yellow onion
  • 2 garlic cloves
  • 1 cup frozen or fresh peas
  • 1 cup frozen or fresh corn kernels
  • ½ lb. Monterey jack cheese
  • 2 Tbsp. butter
  • 2 cups sour cream

Directions

  • Bring the water to a boil in a medium-sized saucepan. Add the rice and bring back to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until the rice is tender. Drain off excess water and set the rice aside.
  • Preheat oven to 350°.
  • Remove the stems and seeds from the chilies and cut into ¼" pieces. Peel the onion and cut into ¼" pieces. Peel and mince the garlic. Thaw the peas and corn if necessary. Grate the cheese.
  • Melt the butter in a medium-sized frying pan on medium heat. Add the onions and garlic; sauté until the onions are limp but not brown. Reduce heat to medium-low. Add the chilies, peas, and corn; cook until thoroughly heated. Stir in the sour cream and cheese. Cook, stirring often, until the cheese is melted.
  • Add the rice to the vegetable and cheese mixture; stir until well blended. Pour into an ovenproof casserole dish. Bake for 30 minutes or until it is slightly brown on top.

Recipe Information

Serves: 12

Ingredients

  • 2 cups dry white rice
  • 4 cups water
  • 4 habanero chilies
  • 1 small yellow onion
  • 2 garlic cloves
  • 1 cup frozen or fresh peas
  • 1 cup frozen or fresh corn kernels
  • ½ lb. Monterey jack cheese
  • 2 Tbsp. butter
  • 2 cups sour cream

Directions

  • Bring the water to a boil in a medium-sized saucepan. Add the rice and bring back to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until the rice is tender. Drain off excess water and set the rice aside.
  • Preheat oven to 350°.
  • Remove the stems and seeds from the chilies and cut into ¼" pieces. Peel the onion and cut into ¼" pieces. Peel and mince the garlic. Thaw the peas and corn if necessary. Grate the cheese.
  • Melt the butter in a medium-sized frying pan on medium heat. Add the onions and garlic; sauté until the onions are limp but not brown. Reduce heat to medium-low. Add the chilies, peas, and corn; cook until thoroughly heated. Stir in the sour cream and cheese. Cook, stirring often, until the cheese is melted.
  • Add the rice to the vegetable and cheese mixture; stir until well blended. Pour into an ovenproof casserole dish. Bake for 30 minutes or until it is slightly brown on top.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat15g
Saturated Fat8g
Cholesterol40mg
Sodium135mg
Total Carbohydrate41g
Dietary Fiber1g
Sugars2g
Protein9g