This Creamy Poblano Rice Casserole Recipe Will Leave You Speechless by Donna John


This Creamy Poblano Rice Casserole Recipe Will Leave You Speechless

No words. That's an overused statement, for sure, but it works for this creamy Mexican poblano rice recipe. What's creamier than creamy? That word might describe this recipe. Might. This creamy poblano rice casserole is one of my all-time favorite rice casserole side dishes. This easy, low-sodium poblano rice is a delicious way to add a bit of spice to dinner. It'll be a family favorite for sure.

The first thing to do is cook the rice and set it aside. Next, char the corn in a skillet and slice it off the cob. Roast the poblano peppers on a gas burner or in the oven under the broiler. It is so easy to do. Once they're black all over, remove the skin, ribs, seeds and chop.

The onion is cooked until soft, then the poblano and corn are stirred in along with the garlic. Add fresh cilantro, sour cream, shredded cheese and heavy whipping cream. (Don't forget to put the rice in, too!). Stir it all up and bake until hot and bubbly. Amazing!

The flavors in this gluten-free rice side dish are incredible. Serve this cheesy Mexican rice casserole as a side dish with chicken, pork, beef, seafood or whatever you enjoy for dinner!

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Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Servings: 12

Ingredients

  • 1 cup converted rice (see Recipe Notes)
  • 3 ears corn on the cob
  • 1 large poblano pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 small bunch cilantro, chopped (or to taste)
  • 1 cup sour cream
  • 1 package (8 ounces) white cheddar cheese, grated
  • 1/4 cup heavy whipping cream

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Recipe Notes

  • You could use frozen corn if you're in a rush.
  • For some heat, stir in some chopped fresh jalapeno when cooking the onions.

Here's how to make it:

  1. Cook the rice according to package directions. Set aside. Char the corn on a grill or in a cast iron skillet. Slice off the kernels. Set aside. 
  2. Roast the poblanos, then peel, seed and chop.
  3. Heat the olive oil in a skillet. Add the half the onion, chopped poblano and corn. Cook about 5 minutes. Add the garlic and cook about 2 minutes more.
  4. Combine the cooked vegetables, sour cream, cilantro, remaining onion, rice, cheese and whipping cream. Season with black pepper, to taste. Pour into a  3-quart baking dish. Bake at 350 degrees F for about 30 minutes.

Nutrition Facts Per Serving

Calories: 217

Total Fat: 15.4g

Saturated Fat: 8.7g

Cholesterol: 38mg

Sodium: 112mg

Total Carbohydrate: 15g

Dietary Fiber: 1.3g

Total Sugars: 2.3g

Protein: 6.5g

Vitamin D: 6mcg

Calcium: 157mg

Iron: 1mg

Potassium: 222mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Oh. Em. Gee! WOW. This looks fantastic and I want some NOW. I love your easy directions and step-by-step photos, Donna John !!
Donna John
Just looking at the pictures make me crave it. Wish it was healthier, but sometimes you just need something creamy and cheesy! Elisa All Schmitz 30Seconds
Elisa Schmitz
Yes, yes you do, LOL! Donna John 😋
Donna John
This rice recipe is SO delicious. I cannot stop thinking about it now. Trying not to grab my keys and run to the store for the ingredients.... :-)
Rosseyes
Looks good I'm going to try it can you add anything to it or will it mess up the recipe any meat or poultry or fish that you know corresponds with the rice let me know if you have any tips thank you
Donna John
I make this recipe as is. I've never added chicken, but how could that be bad?? Not sure about fish. Rosseyes
Sarahd
It was delicious! I did mix it up a bit-I hate changing recipes for first time but I didn’t have white cheddar so I used smoked Gouda & didn’t have cilantro so added lime zest & juice for freshness. Threw in a little cumin to play off the Gouda. I didn’t have fresh corn so I used a bag of steamed and then cooked it alone in a super hot pan alone to char it. It turned out amazing
Donna John
So happy you enjoyed it!! It's one of my favorites. Love the idea of using smoked gouda! Sarahd

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