Prepare to embark on a culinary journey that will transform your dinner table with a mouthwatering Mexican-inspired dish that's about to become your new comfort food obsession! This Creamy Rice Casserole with Poblano Chiles is not just another recipe - it's a flavor explosion that combines the rich, smoky essence of roasted poblano peppers with creamy, cheesy goodness that will have your family and friends begging for seconds. Whether you're looking to spice up your weeknight dinner or impress guests with a show-stopping side dish, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup rice
- 2 poblano chiles, roasted and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheese
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- Roast the poblano chiles directly over an open flame or under the broiler, turning frequently until the skin is completely charred and blistered. Place the roasted chiles in a sealed plastic bag or covered bowl to steam for 10 minutes, which will help loosen the skin.
- Once cooled, carefully peel the charred skin off the poblano chiles. Remove the seeds and stem, then chop the chiles into small, uniform pieces.
- In a large skillet, sauté the chopped onion in a small amount of oil over medium heat until translucent and slightly golden, about 5 minutes.
- Add the rice to the skillet and toast it for 2-3 minutes, stirring constantly to prevent burning and to enhance the rice's nutty flavor.
- Pour in the chicken broth and bring the mixture to a simmer. Reduce heat, cover, and cook the rice for about 15 minutes or until it's almost tender.
- In a mixing bowl, combine the heavy cream, chopped roasted poblano chiles, and half of the shredded cheese. Season with salt and pepper to taste.
- Transfer the partially cooked rice to the prepared baking dish. Pour the cream and chile mixture over the rice, gently stirring to distribute evenly.
- Sprinkle the remaining shredded cheese on top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set.
- Serve hot, garnished with additional chopped poblano chiles or fresh cilantro if desired.
Tips
- To ensure your Creamy Rice Casserole turns out perfectly every time, keep these pro tips in mind:
- Roasting Poblano Chiles: Take your time when roasting the chiles. A completely charred skin ensures easy peeling and brings out the deepest, smokiest flavor.
- Rice Toasting: Don't skip the rice toasting step! This crucial technique enhances the nutty flavor and helps prevent the rice from becoming mushy.
- Cheese Selection: Use a good melting cheese like monterey jack or a Mexican blend for the best creamy texture and flavor.
- Resting Time: Let the casserole rest after baking. This allows the flavors to meld and helps the dish set, making it easier to serve and preventing burns.
- Customization: Feel free to add protein like shredded chicken or chorizo to make this a complete meal.
- Make-Ahead Option: You can prepare this casserole up to the baking stage and refrigerate for up to 24 hours before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
