This recipe for Cheesy Corn + Poblano Rice Casserole is easy to make, feeds a crowd, and is absolutely delicious! It makes the perfect side for serving with tacos, fajitas, enchiladas and any other Mexican food.
My posting schedule is currently all out of whack, but I couldn’t let the weekend slip by without dropping this killer recipe for Cheesy Corn + Poblano Rice Casserole. It’s the perfect side to serve up at a Mexican fiesta because it’s super tasty and feeds a crowd, plus, it’s really good at soaking up booze to help prevent hangovers. I can’t stress how important that second part is, especially when holidays like Cinco de Mayo happen to fall on a weekday.
I’ll keep this short and sweet so you can get back to Sunday-ing. I hope you watch the video and make the recipe! It will totally become your new fav.
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- 2 poblano peppers
- 2 teaspoons olive oil or vegetable oil
- 1 medium yellow onion, finely diced
- 1 tablespoon salt, divided
- 1 cup long grain white rice
- 2 cups low sodium chicken stock or water
- 1 cup corn, removed from about 2 ears, or frozen (defrost before using)
- 1 cup Mexican crema or sour cream
- 8 ounces Monteray Jack cheese, grated
- 3 scallions, thinly sliced on a bias, divided
- 1 tablespoon minced fresh cilantro, optional
- Preheat the oven to 375 degrees. Char the poblanos over an open flame until blackened on all sides. You can do this over a gas stove top, on the grill, or under the broiler. Place the blackened peppers in a bowl, cover, and set aside to cool.
- Heat the oil in a medium saucepan over medium heat with half of the salt. Cook until the onions are translucent, about 5 minutes, then pour in the rice and stir until coated with oil. Pour in the chicken stock or water, then bring to a boil, cover, and reduce the heat to low and simmer until the rice is cooked through, about 10 minutes.
- While the rice cooks, remove the blackened skins from the poblanos and use a knife to scrape out the seeds. Avoid doing this under water, as it will wash off all the beautiful charred flavor. Chop up the peppers very small.
- Once the rice has finished cooking, remove the lid and stir in the poblanos, the remaining salt, corn, Mexican crema or sour cream, 3/4 of the cheese and half of the scallions.
- Transfer to a medium casserole dish (9×9, 6×10, etc.) and spread out evenly. Top with the remaining cheese and bake until bubbly and browned around the edges, about 30 minutes. Remove from the oven and allow to cool for 10 minutes. Top with remaining scallions and cilantro if desired, and serve. Leftovers reheat beautifully.