Description
Cheesy Poblano Rice is a creamy baked rice dish with roasted poblano peppers, corn, sour cream, and melted Mexican cheese. It works perfectly as a comforting Mexican-style side dish or an easy family dinner.
Ingredients
Scale
- 3 poblano peppers
- 3 teaspoons olive oil
- 1 yellow onion diced
- 2 teaspoons salt
- 1 cup long grain white rice
- 2 cups vegetable stock
- 1 cup frozen corn thawed
- 1 cup sour cream
- 1 1/2 cups Mexican blend shredded cheese divided
- 3 green onions chopped
- Optional cilantro
- Optional green onions
- Optional avocado
- Optional tomatoes
Instructions
- Place poblano peppers on a baking sheet and broil for 6 to 8 minutes until charred, flipping halfway.
- Allow peppers to cool, then peel the skins, remove seeds, and dice.
- Preheat oven to 375°F and grease an 8×8 baking dish.
- Heat olive oil in a large saucepan and cook diced onion with salt for about 5 minutes until fragrant.
- Stir in rice and vegetable stock, bring to a boil, then cover and simmer on low for 10 to 12 minutes until rice is cooked.
- Stir diced poblanos, corn, sour cream, 1 cup shredded cheese, and green onions into the rice.
- Transfer mixture to the prepared baking dish and sprinkle remaining 1/2 cup cheese on top.
- Bake for 25 to 30 minutes until bubbling and cheese is melted.
- Garnish with cilantro, avocado, tomatoes, or green onions and serve warm.
Notes
- Roasting the poblano peppers adds a mild smoky flavor.
- Long grain rice works best for fluffy texture.
- Add pepper jack cheese for slightly stronger flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg