Arroz Con Crema De Chile Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Steps:

• Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
• Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
• Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
• Dice the poblanos and add to pan when the onion is wilted.
• Saute for one minute.
• Let cool and combine with the rice.
• Drain the can of corn well and add to the cool rice and poblano mixture.
• Add the sour cream mixture and mix in the grated cheese.
• Bake for 30 minutes or until heated through in a 350 degree oven.
• If using a Pyrex dish, the oven temperature should be 325 degrees.

Steps:

• the day before make up the prepared sour cream.
• by combining all ingredients.
• for the rice
• bring water butter and salt to a boil.
• add rice
• reduce heat to very low cover
• cook 20 minutes
• put into lARGE BOWL
• COOL
• preheat oven to 350 degrees
• heat oil in skillet add onion and garlic.
• then add chillis stir 1 minute.
• when wilted
• cool.
• combine with rice
• mix in corn thats been thawed
• add 1 1/2 cups sour cream mixture
• and cheese jack chhese or mexican white cheese.
• pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.

Steps:

• Preheat the oven to 350 degrees.
• In a medium saucepan, over a medium heat, melt the butter. Cook the onion until translucent. Add garlic and cook for 30 seconds. Add the corn kernels and salt, then cover the pan and reduce the heat. Cook until the kernels are tender, about 2 to 3 minutes. Add the epazote. Set aside to cool.
• Slit the chiles down the sides and carefully remove the seeds, leaving the top and stalk intact.
• Stuff the chiles with the corn mixture. Put a slice of the cheese in the center of the filling.
• In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the crema over them and bake until heated through, about 15 to 20 minutes. Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.
• Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
• Rinse the rice in cold water until water runs clear. Let the rice drain for a few minutes.
• In a medium size saucepan with a tight-fitting lid, heat the oil over a medium low heat. Add the onion and cook until translucent, stirring constantly. Add the garlic and cook for 2 minutes. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
• Stir the rice well before serving.

Steps:

• Calienta el horno a 350°F.
• Licua la crema agria, los chiles y la cebolla en la licuadora hasta cremosos; vierte dentro de un tazón grande. Agrega el arroz; mezlca bien.
• Coloca a cucharadas dentro de una fuente para hornear de 2 cuartillos rociada con aceite antiadherente en aerosol.
• Hornea durante 15 min. o hasta que esté caliente. Espolvorea con el queso; hornea otros 5 min. o hasta que el queso se haya derretido.