Zarelas Famous Creamy Rice Casserole From Aaron Sanchez Recipes

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

Zarela's Famous Creamy Rice Casserole from Aaron Sanchez image

I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."

Provided by Felina

Categories White Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups water
2 cups converted rice
1 tablespoon butter
2 teaspoons salt
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated white cheddar cheese

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.

Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27

CREAMY RICE CASSEROLE

Creamy Rice Casserole image

Provided by Elaine Louie

Categories dinner, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons butter
1 teaspoon salt
1 cup Uncle Ben's or other converted rice
1 Poblano chile
1/2 cup sour cream
1/8 cup plus 1/4 cup chopped onion
2 tablespoons chopped cilantro
Salt
1 tablespoon vegetable oil
1 garlic clove
1 cup corn kernels, fresh or frozen
1/8 cup peas, fresh or frozen
4 ounces grated Cheddar cheese

Steps:

Preheat oven broiler. In a small saucepan, bring 2 cups water to a boil and add butter and salt. When the butter is melted, add rice and return to a boil. Reduce heat to very low, cover rice with a tight-fitting lid, and cook 25 to 30 minutes. Spread rice on a baking sheet to cool. (To cool quickly, put the rice on the baking sheet in the freezer for 10 to 15 minutes, stirring every five minutes.)
Place poblano on a broiling pan about 2 inches from the broiler. Using a pair of tongs, turn poblano every 3 to 5 minutes, until blistered all over, about 15 minutes. (Alternatively, the poblano may be roasted directly over a gas flame, turning every minute until blistered all over, 3 to 5 minutes.) Transfer to a paper bag and allow to cool. Reduce oven to 350 degrees.
When the poblano is cool enough to handle, gently scrape away blistered outer skin and discard the top. Slice open lengthwise and gently scrape away and discard seeds. Slice lengthwise in quarter-inch strips, and cut cross-wise into quarter-inch dice. In a small bowl, combine the sour cream, 1/8 cup chopped onion, and chopped cilantro. Season with salt to taste.
In a skillet over medium heat, heat vegetable oil until shimmering. Add 1/4 cup chopped onion and garlic. Sauté until translucent, 1 to 2 minutes. Add diced poblano and sauté 1 minute, then remove from heat and transfer to a casserole or clay pot. Add the rice, corn, and peas. Toss lightly. Add sour cream mixture and grated cheese. Mix lightly but thoroughly. Cover the casserole or clay pot with a lid or foil; if using a Pyrex casserole, reduce oven temperature to 325 degrees. Bake until thoroughly heated, about 30 minutes. Serve with a green salad, if desired.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams

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