Aroz con Crema
Arroz con Crema is a decadent and flavorful Mexican-inspired rice casserole that combines creamy sour cream, smoky roasted poblano peppers, and sweet corn with a hearty base of rice. The addition of melted cheddar cheese gives the dish its luscious, rich texture, while the cilantro and onion add fresh, aromatic notes.This dish is perfect for family gatherings, potlucks, or as a side for your favorite Mexican meals. Its creamy, cheesy layers make it a comfort food classic that’s sure to satisfy.
Equipment
- Medium Saucepan with Lid: To cook the rice. A tight-fitting lid ensures even steaming and perfectly fluffy rice.
- 9×13-inch Baking Dish: Ideal for layering and baking the rice mixture. Pyrex or ceramic is recommended for even heat distribution.
- Large Frying Pan or Skillet: For sautéing onions, garlic, and poblanos, allowing flavors to blend beautifully.
- Mixing Bowls One for the sour cream mixture and another for combining rice and vegetables.
- Cutting Board and Sharp Knife: For chopping onions, cilantro, and roasted poblanos with precision.
- Grater: To shred the cheddar cheese for that melty goodness.
- Wooden Spoon or Silicone Spatula: For stirring the ingredients gently without breaking the rice.
- Roasting Tools (optional): If roasting poblano peppers at home, you’ll need tongs and a gas stove or oven broiler.
Ingredients
- 2 cups Uncle Ben’s or other converted rice
- 4 cups water
- 1 tbsp butter
- 2 tsps salt
- 1 cup sour cream
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- 2 tbsps lard or vegetable oil
- 2 poblano chiles roasted, peeled, cored, and seeded
- ½ cup chopped onion
- 1 garlic clove
- 1 can corn 16oz
- ½ lb grated cheddar cheese
Instructions
- Bring the water to a boil; add butter and salt. When the butter is melted, add the rice and bring back to a boil. Lower the heat to very low, cover the rice with a tight-fitting lid, and cook for 25 to 30 minutes. Take the rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the oan uncovered.
- Meanwhile, combine the sour cream with the chopped onion and cilantro; add salt to taste.
- Heat the lard in a frying pan, and add the chopped onion and the garlic clove. Dice the poblanos and add to the pan when the onion is wilted. Sauté for a minute. Let cool and combine with the rice.
- Drain the can of corn well and add into the cooled 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 at 325 degrees.
Notes
Cooking Tips:
- To prevent mushy rice, spread it on a baking sheet after cooking to cool quickly.
- If roasting poblano peppers at home, char them over an open flame until blackened, then place them in a sealed plastic bag for 10 minutes to loosen the skin for easy peeling.
Flavor Enhancements:
- Add cooked chicken, chorizo, or shrimp for a heartier dish.
- For extra heat, include diced jalapeños or a dash of cayenne pepper.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
Nutrition
Calories: 194kcalCarbohydrates: 4gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 49mgSodium: 795mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 803IUVitamin C: 26mgCalcium: 246mgIron: 0.2mg
Tried this recipe?Let us know how it was!
