Mexican Rice Casserole

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Extra-Virgin Olive Oil

2 cups

Jasmine Rice

1 Tbsp

Minced Garlic

1 Tbsp

Salt

4

Poblano Peppers

1 cup

Mexican Crema

1 cup

Chihuahua Cheese

or Mild White Cheddar or Gouda

1 can
(15 oz)

Whole Kernel Corn

4 cups

Water

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.