Mexican Green Chile Rice Casserole
User Reviews
5
Mexican Green Chile Rice Casserole
Description
Mexican Green Chile Rice Casserole starts with a base of white rice cooked with sautéed onions, garlic, salted water, and corn kernels. Roasted and peeled poblano chiles add a smoky, mild heat and a distinctive green flavor. Fresh cilantro brings a bright herbal note, while sour cream enriches the mixture with a creamy tang. Sharp cheddar cheese is folded into the rice and sprinkled on top before baking, which melts the cheese into a bubbly, golden crust. This casserole balances hearty grains with layered flavors and creamy textures.
The oven baking melds all the ingredients, infusing the casserole with roasted chile aromas and creating a soft yet slightly crusty top. The corn kernels add occasional sweetness and pop, complementing the savory and mildly spicy tones. The sour cream helps bind the elements and adds moisture without making the dish heavy.
Serve this casserole as a comforting side to Mexican-inspired meals or enjoy it on its own as a filling vegetarian dish. Its combination of roasted chile and cheese gives it character that pairs well alongside grilled meats or beans. It also reheats well, making it a practical option for leftovers.
For best results, roast poblano chiles over an open flame or broiler until charred, then steam in a bag to loosen the skin for easy peeling. Adjust salt depending on the cheese's saltiness and your preference. Corn can be fresh, frozen, or canned as available.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onion chopped
- 2 garlic chopped cloves
- 1 cup white rice rinsed
- 2 cups water
- 1 cup corn kernels see notes
- 3/4 teaspoon salt see notes
- 2 poblano chile charred/roasted, peeled, stemmed, seeded and chopped
- 1/4 cup cilantro chopped
- 1 cup sour cream
- 8 ounces cheddar cheese plus more for topping (about 2 more ounces
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and saute until soft and translucent, about 2-3 minutes. Add the garlic and sauté for about 1 minute, stirring frequently.
- Add the rice and cook for about 5 minutes, stirring frequently. You want the rice to turn opaque without toasting.
- Stir in the water, corn kernels and salt. Bring the mixture to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is tender.
- When the rice is cooked, fluff it with a fork and transfer it to a bowl to cool for a few minutes.
- Mix the rice with the roasted poblano chiles, cilantro, sour cream and cheese until well combined.
- Pour the rice into a 2 qt baking dish. Sprinkle the top with extra shredded cheese and bake for 20 minutes or until bubbly and golden brown. Remove from the oven and let it set for a few minutes. Serve
Notes
- Roast poblano peppers over an open flame, broiler, or skillet until charred; steam in a bag for 10-15 minutes to loosen the skin for easy peeling.
- Use fresh, frozen, or canned corn according to availability and preference.
- Adjust salt to taste, especially if your cheese is salty; the recipe notes a family preference for 1 teaspoon salt.
- This casserole serves multiple people and works well as a hearty side or vegetarian main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 89mg | 30% |
| Sodium | 920mg | 38% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 50.5mg | 56% |
| Calcium | 488mg | 49% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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