(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're craving something comforting yet packed with flavor, this Poblano Rice Casserole is your go-to dish. Roasted poblano peppers bring a smoky kick, while shredded cheese and sour cream add creamy goodness. Toss in some corn kernels for a sweet crunch, and you've got a casserole that's both hearty and satisfying. Perfect for a cozy dinner or a potluck hit, this recipe is easy to whip up and sure to please. Let's get cooking!
Poblano Rice Casserole Recipe
Ingredients:
- 2 cups cooked rice
- 3 poblano peppers, roasted and chopped
- 1 cup shredded cheese
- 1 cup sour cream
- 1 cup corn kernels
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, roasted poblano peppers, shredded cheese, sour cream, corn kernels, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Poblano Casserole Recipe
What you will need to make poblano rice casserole
- Cooked rice: Provides a hearty base, absorbing flavors from other ingredients, making the casserole filling and satisfying.
- Poblano peppers: Adds a mild heat and smoky flavor, giving the dish its distinctive taste.
- Shredded cheese: Melts into a gooey, delicious layer, binding everything together and adding richness.
- Sour cream: Brings creaminess and tang, balancing the heat from the peppers.
- Corn kernels: Adds sweetness and texture, complementing the smoky peppers and creamy elements.
Tools and Instruments Required
What tools/instruments will be needed to make Poblano Rice Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before baking.
- Baking dish: Holds the casserole mixture while it bakes in the oven.
- Oven: Cooks the casserole to a golden, bubbly perfection.
- Spatula: Helps mix ingredients thoroughly and spread the mixture in the baking dish.
Poblano Rice Casserole
A delicious and hearty casserole featuring poblano peppers and rice.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 cups Cooked rice
- 3 Poblano peppers, roasted and chopped
- 1 cup Shredded cheese
- 1 cup Sour cream
- 1 cup Corn kernels
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, roasted poblano peppers, shredded cheese, sour cream, corn kernels, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole can be made ahead and refrigerated. Just bake it when you're ready to eat.
Read more: Poblano Egg Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Transfer it to a greased baking dish.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Transfer it to a freezer-safe baking dish.
- Cover tightly with plastic wrap and then aluminum foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Roasting poblano peppers before adding them to the casserole enhances their flavor, giving the dish a smoky depth that sets it apart from other rice casseroles.
Frequently Asked Questions
FAQ:
How do I roast the poblano peppers?
Place them on a baking sheet under the broiler, turning occasionally until blackened on all sides. Then, put them in a sealed plastic bag for 10 minutes to steam. Peel off the skin, remove seeds, and chop.
Can I use a different type of cheese?
Yes, feel free to use any cheese that melts well, like Monterey Jack, cheddar, or a Mexican blend.
Can I make this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Is there a substitute for sour cream?
Greek yogurt works well as a substitute for sour cream in this recipe.
Can I add meat to this casserole?
Yes, cooked chicken, ground beef, or chorizo can be added for extra protein.
0 thoughts on “Poblano Rice Casserole Recipe”