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Ingredients
US|METRIC
10 SERVINGS
- 4 cups white rice (cooked Mahatma® Rice)
- 2 Tbsp. butter (and a bit more to butter the baking dish)
- 1 cup white onion (slivered)
- 2 1/4 lb. poblano chiles (charred, skinned, stemmed, seeded, and sliced)
- 1 1/2 cups Roma tomatoes (chopped)
- 1 cup corn kernels (fresh, thawed from frozen or canned and drained)
- 1 tsp. kosher salt (or to taste)
- 1/2 cup cream (Mexican style, or Latin, creme fraiche or heavy cream)
- 1/2 cup queso fresco (can substitute with farmers, or ricotta cheese)
- 1 1/2 cups oaxaca cheese (shredded)
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