Ingredients:
2 poblano peppers
2 ears of corn
1 onion
1 cup uncooked rice
2 cups water
8 oz. sour cream
1 cup Monterey Jack cheese
Directions:
Cook poblano peppers directly on stove top until blackened on all sides, then place in a plastic bag and seal for approximately 15 minutes to allow pepper to continue to cook in the steam.
While the peppers are steaming, chop an onion and cut the kernels off the corn. On medium high heat with a little bit of oil, add the onion and corn and cook for 3-4 minutes. Add rice and water and bring to a rolling boil. Cover and simmer for 15 minutes.
Remove charred skin from peppers. Cut off top and remove seeds, then chop pepper and add to rice. Add corn and onion to rice as well.
Stir in sour cream.
Transfer to baking dish. Top with Monterey Jack cheese and bake in a 350 degree preheated oven for about 20 minutes or until cheese is nice and bubbly.
This is an excellent side dish with bacon wrapped shrimp soft tacos.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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