Cheesy Baked Corn and Poblano Rice
This easy cheesy baked corn and poblano rice is the perfect side to serve with any kind of Mexican food. It's incredibly creamy and cheesy and loaded with sweet corn and smoky poblano peppers. It's a rich, filling casserole that is always a hit at parties.
Servings: 7 servings
Calories: 350kcal
Ingredients
- 2 poblano peppers medium size
- 2 teaspoons olive oil
- 1 yellow onion medium size, 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 sour cream
- 8 ounces Monteray Jack cheese grated
- 3 scallions thinly sliced, divided
- 1 tablespoon fresh cilantro minced, for garnish (optional)
Instructions
- Preheat the oven to 375 ℉.
- Char the poblanos 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. Add the onions and half of the salt, then cook until the onions are translucent, about 5 minutes.
- Add the rice and stir until coated with oil, then add the chicken stock or water. Bring it up to a boil, then reduce the heat to low and cover. Simmer for 10 minutes or until the rice is cooked through.
- While the rice cooks, remove the blackened skins from the cooled poblanos, then use a knife to scrape out the seeds. Don't rinse under water or it will wash off all the charred flavor. Finely chop the peppers.
- When the rice is cooked, remove the lid and add the poblanos, the remaining salt, corn, sour cream, ¾ of the cheese and half of the scallions, then stir to combine.
- Transfer to a medium casserole dish (9x9, 6x10, or similar) and spread out evenly. Top with the remaining cheese and bake for 30 minutes or until bubbly and browned around the edges.
- Let cool for at least 10 minutes before serving. Top with remaining scallions and cilantro if desired.
Notes
- Don't be tempted to rinse the charred poblanos under water - it will remove all of their beautiful charred flavor! It's ok if some of the charred skin or seeds remain.
- It's ok if the rice isn't fully cooked through after simmering for 10 minutes - it will continue cooking in the oven.
- Add some shredded rotisserie chicken to the rice before baking to make this a complete all-in-one meal!
Nutrition
Calories: 350kcal | Carbohydrates: 32g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 1243mg | Potassium: 299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 31mg | Calcium: 284mg | Iron: 1mg
