This Cheesy Poblano Rice Bake is a creamy, flavorful casserole featuring smoky roasted poblano peppers, tender rice, sweet corn, sour cream, and gooey melted cheese. It’s a crowd-pleasing side dish or meatless main that’s perfect with tacos, grilled chicken, or as a hearty meal all on its own.
Ingredients
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3 poblano peppers
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3 teaspoons olive oil
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1 yellow onion, diced
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2 teaspoons salt
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1 cup long-grain white rice
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2 cups vegetable stock (or broth)
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1 cup frozen corn, thawed
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1 cup sour cream
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1½ cups Mexican-blend shredded cheese, divided
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3 green onions, chopped
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Optional garnishes: cilantro, extra green onions, avocado, or diced tomatoes
Instructions
1. Roast the Poblanos
Place the whole poblano peppers on a baking sheet and broil them until the skin is charred and blistered, about 6–8 minutes, turning once. Let them cool, then peel off the charred skin, remove the seeds, and dice the peppers.
2. Cook the Rice
Preheat your oven to 375°F and grease an 8×8-inch baking dish. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and salt, and cook about 5 minutes until the onion is soft and translucent.
Stir in the rice, then pour in the vegetable stock. Bring to a boil, cover, reduce heat to low, and simmer for about 10–12 minutes, or until the rice is cooked through.
3. Combine Casserole Ingredients
Once the rice is done, add the diced roasted poblanos, thawed corn, sour cream, 1 cup of the shredded cheese, and the chopped green onions. Stir until everything is evenly combined.
4. Bake
Transfer the mixture to the prepared baking dish and sprinkle the remaining ½ cup of shredded cheese over the top. Bake for about 25–30 minutes, until the casserole is bubbling and the cheese is melted and lightly golden.
5. Serve
Remove from the oven and let cool slightly. Garnish with cilantro, more green onions, avocado, or diced tomatoes if desired. Serve warm.
Tips & Variations
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Char the peppers over a flame or grill for the best smoky flavor.
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Make it a meal: Add shredded rotisserie chicken for extra protein and heartiness.
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Cheese mix: Try pepper jack or Monterey jack blended with Mexican cheese for a creamy melt.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.