Arroz Con Crema Recipes

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

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.

ARROZ CON CREMA RICE WITH SOUR CREAM

Steps:

• the day before make up the prepared sour cream.
• by combining all ingredients.
• for the rice
• bring water butter and salt to a boil.
• add rice
• reduce heat to very low cover
• cook 20 minutes
• put into lARGE BOWL
• COOL
• preheat oven to 350 degrees
• heat oil in skillet add onion and garlic.
• then add chillis stir 1 minute.
• when wilted
• cool.
• combine with rice
• mix in corn thats been thawed
• add 1 1/2 cups sour cream mixture
• and cheese jack chhese or mexican white cheese.
• pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.