Cheesy Poblano Rice Bake

The Cheesy Poblano Rice Bake is a comforting and flavorful dish that brings together the smoky essence of roasted poblano peppers with creamy, cheesy goodness. Perfect for a family dinner or a potluck, this bake combines tender rice, sweet corn, and a blend of rich Mexican cheeses, all baked to bubbly perfection.

It’s a versatile recipe that can be enjoyed as a side dish or a satisfying vegetarian main course, topped with fresh garnishes like avocado and cilantro for an extra burst of flavor.

Cheesy Poblano Rice Bake

Ingredients

3 poblano peppers

3 teaspoons of olive oil

1 diced yellow onion

2 teaspoons of salt

1 cup of long-grain white rice

2 cups of vegetable stock

1 cup of thawed frozen corn

1 cup of sour cream

1 1/2 cups of shredded Mexican blend cheese, divided

3 chopped green onions

Optional garnishes: cilantro, green onions, avocado, tomatoes

Instructions

Arrange the whole poblano peppers on a baking sheet and place them under the broiler for 6-8 minutes, turning once, until the skin is charred. Allow them to cool.

Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.

In a large pot or Dutch oven, warm the olive oil over medium heat. Add the onions and salt, and cook until the onions become translucent, around 5 minutes.

Stir in the rice, then add the vegetable stock. Bring to a boil, cover the pot, lower the heat, and let it simmer for 10-12 minutes, until the rice is fully cooked.

As the rice cooks, peel and remove the seeds from the cooled poblanos, then chop them into small pieces.

In a mixing bowl, combine the cooked rice, chopped poblanos, corn, sour cream, 1 cup of cheese, and green onions. Stir until everything is well mixed.

Transfer the mixture into the greased baking dish and sprinkle the remaining 1/2 cup of cheese on top.

Bake for 25-30 minutes, or until the dish is bubbly and the cheese is fully melted.

Garnish with any optional toppings of your choice and serve warm.

Notes:

Roasting Poblanos: When broiling the poblano peppers, keep an eye on them to prevent over-charring. Once charred, place them in a bowl and cover with a lid or plastic wrap to steam for easier peeling.

Rice Texture: Ensure the rice is fully cooked and tender before combining with other ingredients. If the rice is too firm, it may not soften enough during baking.

Cheese Variations: While a Mexican blend cheese is suggested, you can experiment with other cheeses like Monterey Jack or sharp cheddar for a different flavor profile.

Add Some Heat: If you enjoy a bit of spice, consider adding a finely diced jalapeño or a pinch of cayenne pepper to the mix for an extra kick.

Make it Ahead: This dish can be assembled ahead of time and stored in the refrigerator for up to a day. When ready to bake, add a few extra minutes to the baking time if the dish is cold.

Customization: Feel free to add extra veggies like diced bell peppers, black beans, or even cooked chicken for a heartier meal.

Serving Suggestions: This dish pairs well with a fresh salad or a side of black beans, and can be complemented with a squeeze of lime or a dollop of guacamole.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: ~290 kcal | Total Fat: ~15g | Saturated Fat: ~7g | Trans Fat: 0g | Cholesterol: ~30mg | Sodium: ~800mg | Total Carbohydrates: ~32g | Dietary Fiber: ~3g | Sugars: ~3g | Protein: ~9g

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time and may need a bit more liquid to achieve the same tenderness.

What can I substitute for sour cream?

You can substitute sour cream with Greek yogurt for a healthier option or use crème fraîche for a richer flavor.

Can I make this dish vegan?

Absolutely! Use a plant-based sour cream, dairy-free cheese, and vegetable stock to make this dish vegan-friendly.

How can I make this dish spicier?

For added heat, you can include diced jalapeños, a dash of cayenne pepper, or a splash of hot sauce to the mix.

Can I freeze this dish?

Yes, you can freeze the assembled but unbaked dish.

When ready to eat, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.

Can I use fresh corn instead of frozen?

Yes, fresh corn can be used.

Just cut it off the cob and add it to the recipe as you would with the frozen corn.

What other cheeses can I use instead of Mexican blend?

You can substitute with Monterey Jack, cheddar, or even a blend of your favorite cheeses for a different flavor.

How can I make this dish more filling?

You can add cooked chicken, ground beef, or black beans to make the dish heartier and more filling.

Do I have to peel the poblano peppers?

Yes, peeling the peppers after roasting is recommended to remove the tough, charred skin and avoid any bitter taste.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to a day in advance, cover it tightly, and store it in the refrigerator.

When ready to bake, you may need to add a few extra minutes to the baking time.