Cheesy Poblano Rice Bake
“Not sure you can call this real Mexican food, but whatever you want to consider it… it’s DELICIOUS! 10/10 from all of us. Will make again!”
### Cheesy Poblano Rice Casserole
This comforting and cheesy poblano rice casserole is a perfect blend of roasted poblano peppers, creamy sour cream, and melty Mexican blend cheese, making it a flavorful dish that pairs wonderfully with fresh garnishes like avocado, cilantro, and tomatoes.
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#### **Ingredients**
– **3 poblano peppers** – Roasted for a smoky flavor.
– **3 teaspoons olive oil** – For sautéing the onions.
– **1 yellow onion, diced** – Adds a sweet, savory base.
– **2 teaspoons salt** – For seasoning.
– **1 cup long grain white rice** – The main base of the casserole.
– **2 cups vegetable stock** – For cooking the rice.
– **1 cup frozen corn, thawed** – Adds a hint of sweetness and texture.
– **1 cup sour cream** – Makes the casserole rich and creamy.
– **1 ½ cups Mexican blend shredded cheese, divided** – For cheesy goodness.
– **3 green onions, chopped** – Adds freshness and crunch.
– **Optional garnishes:** Cilantro, green onions, avocado, tomatoes – For serving.
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#### **Preparation**
**1. Roast the Poblanos:**
– Place the whole **poblano peppers** on a baking sheet and broil for 6-8 minutes, flipping halfway through, until the skin is charred and blistered.
– Remove from the oven and set aside to cool. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
**2. Prepare the Casserole Base:**
– Preheat the oven to **375°F** and grease an 8×8-inch baking dish with olive oil or nonstick spray.
– In a large saucepan or Dutch oven, heat **3 teaspoons olive oil** over medium heat.
– Add the **diced yellow onion** and **2 teaspoons of salt**, cooking for about 5 minutes until the onions are fragrant and translucent.
**3. Cook the Rice:**
– Stir in the **white rice** and toast it for a minute with the onions.
– Add the **vegetable stock** and bring the mixture to a boil.
– Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is fully cooked and the liquid is absorbed.
**4. Combine the Ingredients:**
– Once the rice is cooked, stir in the diced **poblano peppers**, **thawed corn**, **sour cream**, **1 cup of the shredded cheese**, and the **green onions**. Mix until everything is well combined.
**5. Assemble and Bake:**
– Transfer the rice mixture into the prepared 8×8 baking dish.
– Sprinkle the remaining **½ cup of cheese** evenly over the top.
– Bake for 25-30 minutes, or until the casserole is bubbling and the cheese on top is fully melted and golden.
**6. Garnish and Serve:**
– Once out of the oven, garnish with fresh cilantro, chopped green onions, diced avocado, or tomatoes as desired.
– Serve warm and enjoy!
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This casserole is a perfect side dish or even a main course on its own, with a delightful balance of roasted poblano smokiness, cheesy richness, and fresh garnishes.