0 from 27 votes
Cheesy Baked Corn and Poblano Rice
This recipe for Cheesy Baked Corn and Poblano Rice is an easy, flavorful side dish that feeds a crowd.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 7 servings
Calories: 350 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 medium poblano peppers
- 2 teaspoons olive oil
- 1 medium yellow onion finely diced
- 1 tablespoon salt divided
- 1 cup long grain white rice
- 2 cups low sodium chicken stock or water
- 1 cup corn removed from about 2 ears, or frozen (defrost before using)
- 1 cup sour cream
- 8 ounces Monteray jack cheese grated
- 3 scallions thinly sliced, divided
- 1 tablespoon minced fresh cilantro for garnish (optional)
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
52mg
(17%)
Sodium
1243mg
(52%)
Potassium
299mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
765IU
(15%)
Vitamin C
31mg
(34%)
Calcium
284mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 1243mg | 52% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 284mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.