Poblano Rice Casserole

A delicious and hearty casserole featuring poblano peppers and rice.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine Mexican

Servings servings

Calories 300 kcal

Equipment

Oven
Baking Dish
Mixing bowl

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.

Nutrition value:

Calories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Casserole, Poblano, Rice

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