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RECIPE
9 INGREDIENTS9 STEPS35min

Mexican Rice Casserole

5.0
1 Ratings
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.

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Mexican Rice Casserole Recipe | SideChef
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.

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Las Recetas De Laura
Busy mom working full time and cooking all 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. You can expect healthy full of veggies meals.
https://www.lasrecetasdelaura.com
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Las Recetas De Laura
Busy mom working full time and cooking all 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. You can expect healthy full of veggies meals.
https://www.lasrecetasdelaura.com
35min
Total Time
$2.18
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Minced  Garlic
1 Tbsp
1 cup
Mexican Crema
1 cup
Chihuahua Cheese
or Mild White Cheddar or Gouda
1 can
(15 oz)
4 cups
Water
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Nutrition Per Serving

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CALORIES
453
FAT
16.9 g
PROTEIN
11.7 g
CARBS
64.3 g

Cooking Instructions

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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.
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Nutrition Per Serving
Calories
453
% Daily Value*
Fat
16.9 g
22%
Saturated Fat
10.0 g
50%
Trans Fat
0.0 g
--
Cholesterol
34.5 mg
12%
Carbohydrates
64.3 g
23%
Fiber
3.9 g
14%
Sugars
7.2 g
--
Protein
11.7 g
23%
Sodium
1682.9 mg
73%
Vitamin D
0.1 µg
0%
Calcium
211.8 mg
16%
Iron
1.1 mg
6%
Potassium
212.4 mg
5%
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