1. Char chilies over gas flame or in broiler until blackened on all sides. 2. Wrap in paper bag and let stand 10 minutes to steam; peel and seed. 3. Rinse if necessary and pat dry; chop chilies. 4. Bring water to boil in medium saucepan; add butter and salt. 5. Mix in rice, reduce heat to low, cover and cook until rice is tender, about 20-25 minutes. 6. Transfer rice to large bowl and cool, fluffing occasionally with fork. 7. Butter 8-cup shallow baking dish. 8. Heat vegetable oil in medium skillet over medium heat. 9. Add 1/4 cup onion and saute until onion is translucent, about 5 minutes. 10. Add chopped chilies and saute 1 minute. 11. Mix chili mixture and corn into rice. 12. Combine sour cream, cilantro and remaining 2 tablespoons onion in small bowl; add to rice and mix well. 13. Stir in cheese and transfer rice mixture to prepared dish. 14. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before continuing.). 15. Preheat oven to 325 degrees. 16. Bake rice until sides are light brown and mixture is heated through, about 25-30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
