Instructions: Put oil in a large saute pan or other wide pan and set over medium-high heat. When hot, put in onion and garlic. Stir and saute until onion is translucent, about 3 minutes, turning heat down if necessary. Add roasted diced poblanos and stir another minute. Let everything cool off. In another bowl, combine sour cream, 1/2 teaspoon salt and the cilantro. Stir to mix and set aside.

Stir rice and corn into the poblano mixture, then add sour cream mixture and blend in. Finally, blend in grated cheese. Put this mixture into a 3-quart casserole dish and cover. You may now refrigerate for up to 24 hours.

Preheat oven to 350 degrees. Bake casserole for 45 minutes or until heated through.

NOTES :
This recipe began with New York chef Zarela Martinez, then went through Catherine Brandel, who teaches at the Culinary Institute of America. It uses converted rice, the only recipe in the book using this ingredient. EACH (when using lowfat, nonfat versions of

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