I can’t remember which New Mexican cookbook this recipe came from. I picked up so many on our last trip out which was our honeymoon. It’s a good one. I even added it to my own recipe collection. Once I make a recipe and I like it then it goes into my own cookbook with additions/subtractions. Dig in.
Savory Rice Pudding
¼ cup extra virgin olive oil
½ TBS butter
1 large yellow onion, finely chopped almost minced
3 cloves garlic, minced
1 28-ounce can whole plum tomatoes in juice, coarsely pureed
1 15-ounce can diced tomatoes in juice
6 poblano chiles, roasted, peeled, seeded and cut into thin strips
1 tsp. Marjoram
½ tsp. oregano
2 bay leaves
Pinch of sugar
Salt and freshly ground pepper to taste
2 cups of sour cream
1 cup plain yogurt
1 (8oz) pkg. cream cheese
¼ cup white wine
1 cup whipping cream
salt and freshly ground pepper to taste
2 cups grated Mozzarella cheese
1 ½ cup grated Monterey Jack cheese
6 cups cooked long grain white rice
Heat the oil in a medium saucepan. Sauté the onion and garlic until softened and slightly browned. Add tomatoes and chile strips and cook for another 5 minutes. Season with marjoram, oregano, bay leaves, sugar, salt and pepper to taste. Simmer for 20 minutes, until slightly thickened.
Stir sour cream, yogurt, cream cheese, white wine and whipping cream together. Season with salt and pepper to taste.
Preheat oven to 350 degrees. Butter a large (3-qt) baking dish. Toss the Mozzarella and Monterey Jack cheeses together in a bowl. Spoon half of the rice into the dish and smooth evenly. Cover with half the tomato sauce and then half of the cream sauce. Spread half the cheese over the cream sauce. Repeat with remaining rice, sauce and cream. Reserve the remaining cheeses. Lightly cover the casserole with foil and bake about 30 minutes, until heated through. Uncover and sprinkle with reserved cheese. Return the uncovered casserole to the oven and bake for 10 to 15 minutes more, or until the cheese melts.