This Cheesy Poblano Rice Bake is a savory and flavorful side dish or main course. Roasted poblano peppers add a mild heat and smoky flavor to the creamy rice, corn, and cheese mixture. It’s a comforting and satisfying dish that’s perfect for any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poblano peppers | 3 |
| Olive oil | 3 teaspoons |
| Yellow onion, diced | 1 |
| Salt | 2 teaspoons |
| Long grain white rice | 1 cup |
| Vegetable stock | 2 cups |
| Frozen corn, thawed | 1 cup |
| Sour cream | 1 cup |
| Mexican blend shredded cheese, divided | 1 1/2 cups |
| Green onions, chopped | 3 |
| Optional garnishes: Cilantro, green onions, avocado, tomatoes | As desired |
Instructions:
- Roast Poblanos: Place the whole poblano peppers on a baking sheet and broil for 6-8 minutes, or until charred, flipping halfway through. Set aside to cool.
- Preheat Oven and Prepare Dish: Adjust oven temperature to 375°F (190°C) and grease an 8×8-inch baking dish.
- Sauté Onions: In a large saucepan or Dutch oven, heat the olive oil. Add the diced yellow onion and salt. Cook for 5 minutes, or until fragrant and translucent.
- Cook Rice: Stir in the long grain white rice and vegetable stock. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 10-12 minutes, or until the rice is fully cooked.
- Prepare Poblanos: While the rice simmers, peel off the charred skin from the cooled poblano peppers and remove the seeds. Dice the peppers.
- Combine Ingredients: Add the diced poblano peppers, thawed corn, sour cream, 1 cup of the Mexican blend shredded cheese, and the chopped green onions to the cooked rice. Stir until well combined.
- Transfer to Dish: Transfer the rice mixture to the prepared baking dish.
- Top with Cheese: Top the rice mixture with the remaining ½ cup of Mexican blend shredded cheese.
- Bake: Bake for 25-30 minutes, or until bubbling and the cheese is fully melted and golden.
- Garnish and Serve: Garnish as desired with cilantro, green onions, avocado, or tomatoes. Serve warm. Enjoy!
