Poblano Rice Gratin

Poblano Rice Gratin

2 tablespoons
vegetable oil
¼ cup minced white onion
1 cup long-grain
white rice
Kernels from 2 ears
fresh corn
2 poblano chiles, charred
(see page 35), stemmed,
seeded, and chopped
¼ cup Mexican crema
(see page 70) or sour
cream
½ cup grated Monterey Jack cheese

This spicy, cheesy rice dish was served on a regular basis at my
parents’ house. It’s also perfectly delicious if you prefer to omit the
crema and cheese and just serve the poblano rice on its own,
saving
you a few calories.
Heat the oil in a medium-size heavy skillet over medium-high
heat. Add the onion and sauté for 5 minutes, or until translucent.
Add the rice and cook for 10 minutes, or until the rice is
opaque. Add 2 cups water and the corn kernels, and bring to
a boil. Reduce the heat to medium-low, cover, and simmer for
15 minutes, or until the rice is tender.
Meanwhile, preheat the broiler on high.
When the rice is cooked, fluff it with a fork and stir in the
chopped poblanos. Transfer the rice to a 7 x 10-inch glass
baking dish. Drizzle with the crema, and sprinkle the cheese
all over the rice. Broil for 8 to 10 minutes, or until the top is
browned in spots and the cheese has melted.