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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 Pepper 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
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:
Read more: Poblano Egg Casserole Recipe
Nutrition value:
Keywords:
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.
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