“One of the best side bakes I’ve ever made! Very popular with the whole family, but especially my picky son.”

This Cheesy Poblano Rice Bake is a savory and flavorful side dish or main course. Roasted poblano peppers add a mild heat and smoky flavor to the creamy rice, corn, and cheese mixture. It’s a comforting and satisfying dish that’s perfect for any meal.

Ingredients:

Ingredient Quantity
Poblano peppers 3
Olive oil 3 teaspoons
Yellow onion, diced 1
Salt 2 teaspoons
Long grain white rice 1 cup
Vegetable stock 2 cups
Frozen corn, thawed 1 cup
Sour cream 1 cup
Mexican blend shredded cheese, divided 1 1/2 cups
Green onions, chopped 3
Optional garnishes: Cilantro, green onions, avocado, tomatoes As desired

Instructions:

  1. Roast Poblanos: Place the whole poblano peppers on a baking sheet and broil for 6-8 minutes, or until charred, flipping halfway through. Set aside to cool.
  2. Preheat Oven and Prepare Dish: Adjust oven temperature to 375°F (190°C) and grease an 8×8-inch baking dish.
  3. Sauté Onions: In a large saucepan or Dutch oven, heat the olive oil. Add the diced yellow onion and salt. Cook for 5 minutes, or until fragrant and translucent.
  4. Cook Rice: Stir in the long grain white rice and vegetable stock. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 10-12 minutes, or until the rice is fully cooked.
  5. Prepare Poblanos: While the rice simmers, peel off the charred skin from the cooled poblano peppers and remove the seeds. Dice the peppers.
  6. Combine Ingredients: Add the diced poblano peppers, thawed corn, sour cream, 1 cup of the Mexican blend shredded cheese, and the chopped green onions to the cooked rice. Stir until well combined.
  7. Transfer to Dish: Transfer the rice mixture to the prepared baking dish.
  8. Top with Cheese: Top the rice mixture with the remaining ½ cup of Mexican blend shredded cheese.
  9. Bake: Bake for 25-30 minutes, or until bubbling and the cheese is fully melted and golden.
  10. Garnish and Serve: Garnish as desired with cilantro, green onions, avocado, or tomatoes. Serve warm. Enjoy!

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