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@idhttps://12tomatoes.com/#website
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nameCheesy Poblano Rice Bake
descriptionA cheesy crowd-pleaser!
urlhttps://12tomatoes.com/cheesy-poblano-rice-bake
inLanguageen-US
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Ingredients
  • 3 poblano peppers
  • 3 teaspoons olive oil
  • 1 yellow onion, diced
  • 2 teaspoons salt
  • 1 cup long grain white rice
  • 2 cups vegetable stock
  • 1 cup frozen corn, thawed
  • 1 cup sour cream
  • 1 1/2 cups Mexican blend shredded cheese, divided
  • 3 green onions, chopped
  • Optional garnishes: Cilantro, green onions, avocado, tomatoes
Preparation
  1. Place the whole poblanos on a baking sheet and broil for 6-8 minutes or until charred, flipping halfway through. Set aside to cool.
  2. Adjust oven temperature to 375 degree F and grease a 8x8 baking dish.
  3. In a large saucepan or dutch oven, heat the olive oil and then add onions and salt. Cook for 5 minutes or until fragrant and translucent.
  4. Stir in rice and then vegetable stock. Bring mixture to a boil and then cover and reduce heat to low. Simmer for 10-12 minutes or until rice is fully cooked.
  5. As the rice simmers, peel off the charred pepper skin and remove seeds, then dice.
  6. Add the diced peppers, corn, sour cream, 1 cup of the cheese, and the green onions to the cooked rice. Stir until combined.
  7. Transfer mixture to the the prepared baking dish and top with the remaining ½ cup cheese.
  8. Bake for 25-30 minutes or until bubbling and the cheese is fully melted.
  9. Garish as desired and serve warm.
A cheesy crowd-pleaser!
Course: Side

Recipe adapted from Coleycooks.com

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Cheesy Poblano Rice Bake

Cheesy Poblano Rice Bake

4.7 from 52 votes
Cuisine: Mexican
Servings: Serves 9
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 poblano peppers
  • 3 teaspoons olive oil
  • 1 yellow onion, diced
  • 2 teaspoons salt
  • 1 cup long grain white rice
  • 2 cups vegetable stock
  • 1 cup frozen corn, thawed
  • 1 cup sour cream
  • 1 1/2 cups Mexican blend shredded cheese, divided
  • 3 green onions, chopped
  • Optional garnishes: Cilantro, green onions, avocado, tomatoes

Preparation

  1. Place the whole poblanos on a baking sheet and broil for 6-8 minutes or until charred, flipping halfway through. Set aside to cool.
  2. Adjust oven temperature to 375 degree F and grease a 8x8 baking dish.
  3. In a large saucepan or dutch oven, heat the olive oil and then add onions and salt. Cook for 5 minutes or until fragrant and translucent.
  4. Stir in rice and then vegetable stock. Bring mixture to a boil and then cover and reduce heat to low. Simmer for 10-12 minutes or until rice is fully cooked.
  5. As the rice simmers, peel off the charred pepper skin and remove seeds, then dice.
  6. Add the diced peppers, corn, sour cream, 1 cup of the cheese, and the green onions to the cooked rice. Stir until combined.
  7. Transfer mixture to the the prepared baking dish and top with the remaining ½ cup cheese.
  8. Bake for 25-30 minutes or until bubbling and the cheese is fully melted.
  9. Garish as desired and serve warm.