This Creamy Poblano Rice Casserole Recipe Is Award Winning (9 Ingredients) High Protein Recipes Casseroles Side Dishes Grains Gluten-free Low Sodium Recipes Mexican Recipes Vegetarian
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. This high-protein recipe be a family favorite for sure. (Check out the health benefits of protein.)
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 (check out the health benefits of 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!
Fun Fact: I won 3rd place in the Katy Rice Festival recipe contest with this casserole.
Cuisine: Mexican / Tex-Mex / American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Ingredients
- 1 cup converted rice
- 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 (optional)
- 1 cup sour cream
- 8 ounces white cheddar cheese, grated
- 1/4 cup heavy whipping cream
Here's how to make it:
- Cook the rice according to package directions. Set aside. (I used Uncle Ben's brand rice.) Char the corn on a grill or in a cast iron skillet. Slice off the kernels. Set aside. (You could use frozen corn if you're in a rush.)
- Roast the poblanos, then peel, seed and chop.
- 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. (For some heat, stir in some chopped fresh jalapeno when cooking the onions.)
- 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.
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