Cheesy Poblano Rice Casserole
This Cheesy Poblano Rice Casserole is a delightful and satisfying dish that has become a staple in my home for our Mexican-themed dinners. With a perfect combination of creamy textures and vibrant flavors, it's the kind of dish that even the pickiest eaters can't resist. The sweetness of fresh corn balances beautifully with charred poblano peppers, while the melted Monterey Jack cheese adds an irresistible richness. Whether you’re feeding the family or entertaining guests, this dish is sure to impress and keep everyone coming back for more!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Olive oil
2 tablespoons (none)
White onion
1/4 large (minced)
Long-grain white rice
1 cup (none)
Water
2 cups (none)
White corn
2 ears or 2 cups (kernels removed or thawed)
Kosher salt
1 teaspoon (to taste)
Fresh ground black pepper
to taste (none)
Poblano chiles
2 (charred, peeled, stemmed, seeded, and chopped)
Mexican crema or sour cream
1/4 cup (none)
Monterey Jack cheese
1/2-1 cup (shredded)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Poblano Rice Casserole?
This is a Mexican-inspired side dish or main featuring white rice, charred poblano peppers, sweet white corn, and melted Monterey Jack cheese.
How spicy are the poblano peppers in this dish?
Poblano peppers are generally mild and smoky. By removing the seeds and stems, you minimize the heat, making it family-friendly.
Do I have to char the poblano peppers?
Yes, charring is essential because it softens the pepper and adds a deep, smoky flavor while allowing you to remove the tough outer skin.
How do I char a poblano pepper?
You can char them over a gas flame, on a grill, or under the broiler until the skin is blackened and blistered all over.
What can I substitute for Mexican crema?
Sour cream is the best substitute for Mexican crema, though it is slightly tangier and thicker.
Can I use frozen corn instead of fresh corn?
Yes, you can substitute 2 ears of fresh corn with approximately 2 cups of thawed frozen corn kernels.
What type of rice is best for this casserole?
Long-grain white rice is recommended because it remains fluffy and holds its shape well after cooking and baking.
Can I use brown rice?
You can, but brown rice requires more water and a longer cooking time, so you will need to adjust the liquid and simmer time accordingly.
Is this Cheesy Poblano Rice Casserole vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
Is this dish gluten-free?
Yes, the standard ingredients for this recipe, including rice, corn, and cheese, are naturally gluten-free.
What kind of cheese should I use?
Monterey Jack cheese is ideal for its mild flavor and excellent melting properties, though Oaxaca or mild cheddar also work well.
Can I add protein to this casserole?
Absolutely. Shredded rotisserie chicken, sautéed shrimp, or ground beef make excellent additions to turn this into a hearty main meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this rice casserole?
Yes, you can freeze it for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What is the best way to reheat it?
Reheat in the oven at 350°F covered with foil to keep it moist, or in the microwave with a small splash of water.
How do I peel the poblano peppers easily?
After charring, place the peppers in a bowl and cover it with plastic wrap for 10 minutes. The steam will loosen the skin, making it easy to rub off.
Can I use canned corn?
Yes, canned corn can be used. Just make sure to drain it thoroughly before adding it to the mixture.
What should I serve with this dish?
This casserole pairs beautifully with grilled meats, tacos, enchiladas, or a simple green salad.
Can I make this dish ahead of time?
Yes, you can prepare the rice and poblano mixture a day in advance and bake it with the cheese right before serving.
How do I prevent the rice from getting mushy?
Use the exact water-to-rice ratio and avoid over-stirring the rice while it is simmering.
Can I use white onion substitutes?
Yes, yellow onion or even shallots can be used if you don't have white onion on hand.
How can I make this recipe spicier?
To increase the heat, leave some of the seeds in the poblano peppers or add a minced jalapeño or serrano pepper to the onion sauté.
What is the role of the olive oil?
The olive oil is used to sauté the minced onion and toast the rice slightly before adding water, which adds flavor and improves texture.
Can I use jasmine rice instead of regular long-grain?
Yes, jasmine rice works well, but it may be slightly stickier than standard long-grain white rice.
How do I remove seeds from a poblano?
After peeling the charred pepper, cut it open lengthwise and use a spoon or your fingers to scrape out the seed pod and any loose seeds.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese generally melts better because it lacks the anti-clumping agents found in pre-shredded packs.
Is white corn better than yellow corn for this?
White corn is often preferred for its delicate sweetness and tender texture, but yellow corn is a perfectly fine substitute.
Can I add beans to this casserole?
Yes, adding a can of rinsed black beans or pinto beans is a great way to add fiber and protein.
Is this a good dish for picky eaters?
Yes, the combination of cheese, corn, and mild peppers is generally very appealing to children and picky eaters.
Can I double the recipe?
Yes, this recipe can easily be doubled for a larger crowd. Just ensure you use a larger pot for the rice and a 9x13 inch baking dish for the casserole.