Rice and Chile Casserole

Ingredients:

• 4 cups cooked brown rice 
• 2 tbsp butter 
• Half a large onion, cut into 1 x 0.25 in pieces 
• 3 small chiles or 1 large chile, stemmed, seeded, and sliced. 
• 1 14oz can of diced tomatoes, drained  
• 1 cup corn kernels, fresh, thawed from frozen or canned and drained  
• 1 tsp kosher salt or to taste  
• 1/2 cup sour cream 
• 1/2 cup queso fresco (or half of grocery store wheel), can substitute with farmers, basket or ricotta cheese  
• 1 1/2 cup shredded 2% Mexican cheese

Preparations:

1. Place the butter in a saute pan set over medium heat.  Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft.  
2. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes.  Stir in the chile strips, corn, salt, and black pepper and cook for about 3 more minutes.  
3. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 10 to 12 minutes.
4. Preheat the oven to 375 degrees.  Greased a 8 x11 or 9 x 9 baking dish.  Layer the rice in the baking dish and press it down gently with a spatula.  Pour the chile mixture on top.  For the last layer, sprinkle the shredded cheese on top.
5. Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted and is golden brown.

Cook Time: 45 minutes
Serves: 8-10