Recipe: Arroz Con  Crema Rice With Sour Cream
Description: i saw this on the food net work, the     best thing ive ever eaten , as a great side dish from mexico and thought i would like to try it  so i went and found  a recipe for it  the sour cream needs overnight mingling
Ingredients: [{"text": "4 cups water"}, {"text": "1 tablespoon butter"}, {"text": "2 teaspoons salt"}, {"text": "2 cups rice, converted"}, {"text": "2 tablespoons vegetable oil"}, {"text": "1/2 cup onion, finely diced"}, {"text": "1 garlic clove, minced"}, {"text": "2 poblano peppers, roasted, peeled, seeded, deviened, diced"}, {"text": "10 ounces frozen corn, thawed"}, {"text": "1/2 cup white cheese, shredded"}, {"text": "1 1/2 cups sour cream, prepared"}, {"text": "2 cups sour cream"}, {"text": "1/2 cup onion, diced"}, {"text": "1 garlic clove, minced"}, {"text": "2 teaspoons cilantro, fresh, finely chopped"}, {"text": "1/2 teaspoon salt"}]
Instructions: 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.
