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Rice Casserole With Poblano Rajas, Corn and Tomatoes
HALLMARK CHANNEL13Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter (plus more for the pan)
- 1 Tbsp. canola oil
- 1 cup white onion (chopped)
- 1 lb. tomatoes (ripe, chopped)
- 1 tsp. sea salt (or kosher, or to taste)
- freshly ground black pepper (to taste)
- 1 lb. poblano chiles (about 4, roasted, peeled, seeded, and cut into 1-x -1/4-inch strips)
- 1 1/2 cups frozen corn kernels (fresh or thawed)
- 1 cup chicken broth (homemade or store-bought, or water)
- 1 cup Mexican crema (creme fraiche, or heavy cream)
- 1/2 cup ricotta cheese (or requeson)
- 4 cups cooked white rice
- 6 oz. asadero (Oaxaca, mozzarella, or Monterey Jack cheese, grated, 1½ cups)
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