Poblano and Corn Mexican Rice Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

poblano peppers

💰Cheaper: bell peppers

Bell peppers are more widely available and less expensive.

black beans

💰Cheaper: pinto beans

Pinto beans are typically cheaper and have a similar texture.

vegetable broth

💰Cheaper: water with seasonings

Using water with added spices can reduce costs.

Roast 3 poblano peppers in the air fryer, or on a comal skillet over an open flame, or in the oven.

Transfer the roasted peppers to a plastic bag for about 15 minutes.

Rinse 1 cup of long grain white rice in a fine mesh colander until the water runs clear, then let it dry in a bowl or measuring cup for about 15 minutes.

Remove the skin from the peppers, trim off the stem, cut them open, and remove the seeds and vines.

Slice the peppers into long strips, then into 2-3 inch pieces.

In a blender, add 2 cups of chicken broth, 1 garlic clove (or 2 if small), and blend on high for 30 seconds to a minute until well broken down.

In a medium pan, heat olive oil over medium heat, then add the dry rice and sauté for about 3 minutes until lightly toasted.

Add the blended broth and 1 teaspoon of chicken bouillon or salt to taste, bring to a light simmer, then reduce heat to low medium and cover for 10 minutes.

After 10 minutes, remove from heat but keep the lid on.

In a separate pan, melt 3 tablespoons of butter with a small splash of olive oil.

Once the butter is melted, add 1/2 minced onion and 1 garlic clove, sauté over low medium heat for 1-2 minutes until fragrant.

Add 1 (15 ounce) can of corn and sauté for about 5 minutes before adding the chili poblanos.

Mix in the chili poblanos and sauté for an additional 2-3 minutes.

Season with 1 teaspoon of chicken bouillon, then add 4 ounces of cream cheese and 1/2 cup of Mexican sour cream, breaking down the cream cheese until well combined.

Simmer for an additional 3-4 minutes over low heat, then mix in the cooked rice until combined.

Transfer the mixture to an ungreased baking dish and spread evenly.

Top with your favorite melting cheese (Oaxaca).

Bake at 350°F for 12-15 minutes or until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level: