Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
8 Anaheim chilies
4 jalapeño peppers
2 tablespoons (30 ml) olive oil
1 medium yellow onion, julienned
3 cloves garlic, minced
2 ears of corn, kernels only
2 cups (470 ml) cream
4 cups (950 ml) Basmati rice, cooked
2 cups (470 ml) Oaxacan cheese, shredded
Salt and pepper
Method:
Preheat oven to 375 F (190 C).
Roast chilies and jalapeños over an open flame or on a baking sheet in the oven until charred.
Transfer chilies and jalapeños to a paper bag and seal shut for five to six minutes to loosen the skin.
Peel away the charred skin and cut the chilies into long strips, removing the seeds.
Heat olive oil in a large frying pan over medium-high heat.
Stir in onions and garlic and cook for two to three minutes, stirring often, until garlic is fragrant.
Add corn kernels and continue cooking for two to three minutes.
Stir in the cream, reserved Anaheim chilies and jalapeños.
Bring mixture to a simmer and continue simmering for six to eight minutes, until cream starts to thicken.
Season sauce with salt and pepper, and remove from heat.
Spread half the rice into the bottom of a lightly-greased 4-inch by 8-inch (10 cm by 20.5 cm) glass baking dish.
Spread half the sauce mixture over the rice.
Spread half the Oaxacan cheese over the sauce mixture.
Spoon the remaining rice over the cheese, then spread the remaining sauce mixture over top.
Sprinkle the remaining cheese on top to finish, then bake for twelve to fifteen minutes, or until sauce is bubbly and cheese is golden brown around the edges.
Remove from oven and let rest for five minutes before serving.
You might also like these recipes
