Zarelas Famous Creamy Rice Casserole From Aaron Sanchez Recipes

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:

• Place oven rack in middle position Heat oven to 400 degrees. Melt 2 tablespoons of butter. Process melted butter and bread in food processor until coarse crumbs form, about 6 pulses.
• Melt remaining butter in large Dutch oven over medium heat. Add onion & salt -cook until the onion is very soft and lightly browned, about 9 minutes. Stir in the garlic & cook until fragrant, about 15 seconds. Stir in the flour to coat the vegetables. Slowly whisk in the broth, milk, and water. Bring to a simmer, whisking often.
• Stir in the rice, pepper, & cayenne - bring to a boil. Cover & reduce heat to low. Cook, stirring every 5 minutes, until the rice is tender, 20 to 25 minutes.
• Off the heat, stir in the cheddar. Pour the rice mixture into a 9 by 13-inch baking dish and sprinkle with the breadcrumbs. Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes. Cool for 10 minutes. Serve with the lemon wedges and Tabasco.

Steps:

• preheat oven to 350. grease a baking dish.
• warm the butter in a skillet over medium heat.
• add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
• transfer the corn and chile mixture to a large bowl.
• stir in the rice and remaining ingredients.
• spoon the mixture into the baking dish and bake, covered for 25 minutes.
• uncover and bake for 5 minutes more.
• serve warm.