Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Comfort Food
Mexican Rice Casserole
play icon

9 INGREDIENTS • 9 STEPS • 35MINS

Mexican Rice Casserole

Recipe
3.7
3 ratings
Editor's Choice
Editor's Choice
This Mexican Rice Casserole might just be the perfect meatless weeknight dinner. Poblano peppers, cheese, corn, and rice come together to make a creamy, veggie-packed dish that's full of flavor.
Add to plan
logo
Mexican Rice Casserole
Save
author_avatar
Las Recetas De Laura
Hola I'm Laura, a busy mom working full time and cooking healthy, veggie filled meals! I love to cook for my family. As a Mexican mom, this is one of my ways to show how much I love my family.
https://www.lasrecetasdelaura.com
This Mexican Rice Casserole might just be the perfect meatless weeknight dinner. Poblano peppers, cheese, corn, and rice come together to make a creamy, veggie-packed dish that's full of flavor.
35MINS
Total Time
$2.18
Cost Per Serving
Ingredients
Servings
6
us / metric
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Jasmine Rice
2 cups
Jasmine Rice
Garlic
1 Tbsp
Minced Garlic
Salt
1 Tbsp
Salt
Poblano Pepper
4
Poblano Peppers
Mexican Crema
1 cup
Mexican Crema
Chihuahua Cheese
1 cup
Chihuahua Cheese
or Mild White Cheddar or Gouda
Whole Kernel Corn
1 can
(15 oz)
Whole Kernel Corn
Water
4 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
453
Fat
16.9 g
Protein
11.7 g
Carbs
64.3 g
Add to plan
logo
Mexican Rice Casserole
Save
author_avatar
Las Recetas De Laura
Hola I'm Laura, a busy mom working full time and cooking healthy, veggie filled meals! I love to cook for my family. As a Mexican mom, this is one of my ways to show how much I love my family.
https://www.lasrecetasdelaura.com
Cooking InstructionsHide images
step 1
Place an oven-safe pan or skillet over medium-low heat. Add the Extra-Virgin Olive Oil (1 Tbsp), Garlic (1 Tbsp), and Jasmine Rice (2 cups) and saute for about two minutes.
step 2
Add the Water (4 cups) and the Salt (1 Tbsp). Mix and set to boil. Once the water is boiling, cover, and let cook for about 18 minutes.
step 3
Turn on the stove to medium-high heat. Roast the Poblano Peppers (4), rotating evenly until the skin is black and blistered. This can also be done under the broiler in the oven, but make sure to rotate frequently.
step 4
Once the skin looks black all over the poblano, place them inside a plastic bag. Let them sweat in there for 4 minutes, this helps to soften the skin so it’s easier to peel.
step 5
Take the poblano’s skin and seeds, then cut into thin slices or squares.
step 6
Preheat the broiler in your oven.
step 7
When the rice is still hot add the Mexican Crema (1 cup), Chihuahua Cheese (1 cup), Whole Kernel Corn (1 can), and poblano to the rice and mix. Reserve some slices of poblano and cheese to put on top to decorate.
step 8
Finally, transfer the rice to a baking dish and add the reserved cheese and poblano on top and place it under the broiler for 2 minutes to melt the cheese and give it a super tasty look.
step 9
Serve hot, straight from the pan.
Tags
view more tags
Comfort Food
Cinco de Mayo
Shellfish-Free
Dinner
Vegetarian
Rice
Mexican
Vegetables
0 Saved
top