Sub for pasta

Pasta is a really easy weeknight dish. All you have to do is throw it in a pot of boiling water and less than 10 minutes later, dinner is served. When I'm tired, we eat pasta far more than I'd care to admit. It was time to switch it up a bit.

Almost as easy as pasta, is rice. Similar technique to pasta, throw in pot of water...and yet, rice hardly ever serves as a main dish except in great dishes like red beans and rice. It was time for rice to take centerstage. Just like you can bake pasta, you can bake rice and it becomes a filling and easy meal.

Just add some spices, cheese, and corn and its a true southwestern treat!

Southwestern baked rice

1 poblano chile
2 cups water
1 1/2 Tbsp butter
1 tsp salt
1 cup white rice
1 Tbsp vegetable oil
1/4 cup chopped onion (plus two tablespoons extra)
1 clove of garlic, chopped
3/4 cup sweet corn kernals
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 1/4 cup grated white cheddar cheese

1) Char chile in broiler until blacked on all sides, turning occasionally. Wrap in plastic and cool 10 minutes. Peel, seed, and chop chile.
2)Bring 2 cups water, butter, and salt to boil in heavy medium saucepan.
3) Add rice, return to boil. Cover, reduce heat to low, simmer until all liquid is absorbed and rice is tender, about 15 minutes. Transfer to a large bowl, cool rice, stirring occasionally with fork.
4) Butter shallow baking dish. Heat oil in medium skillet over medium heat. Add 1/4 cup onion and garlic. Saute until translucent, about 3 minutes.
5) Add chopped chile. Saute 1 minute.
6) Add chile mixture and corn to rice in bowl.
7) Whisk sour cream, cilantro, and 2 Tbsp chopped onion in small bowl.
8) Add sour cream mixture and cheese to rice, stir.

Serves 4.
Each serving has:

Calories		487.5
Total Fat		35.4 g
Cholesterol		91.1 mg
Sodium		995.5 mg
Potassium		294.7 mg
Total Carbohydrate		25.0 g
Protein		19.5 g