Every year the girls in my office combine our resources and get a nice gift for our boss for Christmas. We struggle every year with what to get, but we somehow manage to pull something together at the last minute that's unique and personal.
This year someone heard him say he wanted to spend more time cooking, so we ran with that. We got him a variety of wonderful cook books, a bamboo cutting board, and a high quality knife. We also decided to include a recipe card booklet filled with favorite recipes from everyone in the office.
I was in charge of putting the recipe booklet together. I loved this job because I got to see everyone's contribution. Boy, we have some wonderful cooks in our office. Every recipe sounded fabulous. (In fact, I copied them all just for my own personal use.)
I wanted some pictures in the recipe booklet of the completed recipes, so I made some of the recipes just so I could take photos of them.
Today's recipe is one I made just so I could take a picture. However, this baked rice dish was so delicious I decided to change my Christmas Eve dinner menu entirely. I'm now going with a Mexican theme for Christmas Eve dinner, and I'm building my whole menu around this rice dish. It was that tasty!
I should have expected it to be great since the recipe was from Cyrhen (one of the greatest cooks I know). The picture of this recipe doesn't do it justice. It's a recipe you will be asked to make over and over again.
BAKED RICE WITH CORN, CHILES, AND SOUR CREAM
2 cups cooked rice 2 poblano chiles*, charred and chopped (or 1 large can of green chiles) 2 Tbsp. olive oil 1/3 cup chopped onion 1 clove garlic, chopped 3/4 cup corn 1/2 cup sour cream 1/4 cop chopped cilantro 2 cups sharp cheddar cheese, grated
Saute onion and garlic in olive oil until onions are translucent. Add chiles and saute 1 minute. Mix together cooked rice, corn and sauted mixture. Mix in sour cream, cilantro. Stir in grated cheese.
Turn mixture into a buttered 2 quart dish and bake at 325 degrees until sides are light brown and rice is heated through. About 25 minutes.
*To char poblano chiles (aka, pasilla chiles) broil under hot flame until skin is black and bubbly. Turn over as needed to char all sides. Place hot blackened chiles in paper bag or foil and seal until cool enough to work with. Peel of blackened skin and remove seeds (I usually rinse seeds off with water). Chop chiles to desired size.