Ingredients

• 1/4 cup extra virgin olive oil
• 1 large white onion, peeled and cut into slivers
• 3 garlic cloves, minced
• 1 (28 ounce) can whole plum tomatoes with juice, coarsely pureed
• 1 (15 ounce) can diced tomatoes with juice
• 6 poblano chiles, roasted, peeled, seeded, and cut into thin strips
• 1 teaspoon dried Mexican oregano
• 2 bay leaves
• 1 pinch sugar
• salt & freshly ground black pepper, to taste
• 2 cups creme fraiche
• 2 cups plain yogurt
• salt & freshly ground black pepper, to taste
• 1 1/2 cups grated mozzarella cheese
• 1 1/2 cups grated monterey jack cheese
• 6 cups cooked long-grain rice (2 cups raw)

Instructions

1. FOR TOMATO SAUCE.

2. Heat oil in a medium saucepan.

3. Saute the onion and garlic until softened and slightly browned.

4. Add tomatoes and chile strips and cook for another 5 minute.

5. Season with oregano, bay leaves, sugar, salt, and pepper to taste.

6. Simmer for 20 min., until slightly thickened.

7. FOR THE CREAM SAUCE.

8. Stir creme fraiche and yogurt together. Season with salt and pepper.

9. TO ASSEMBLE.

10. Preheat oven to 350.

11. Butter a large(3 qt.) baking dish.

12. Toss the monterey jack and mozzarella cheeses in a bowl.

13. Spoon half the rice into a dish and smooth evenly.

14. Cover with half the tomato sauce and then half the cream sauce.

15. Spread half thecheese over the cream sauce.

16. Repeat with the remaining rice, sauce,and cream.

17. Reserve the remainig cheese.

18. Lightly cover the casserole with foil and bake 30 minutes,until heated through.

19. Uncover and sprinkle with reserved cheese.

20. Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.