Mexican Green Chile Rice Casserole
This Rice Casserole is filled with corn, roasted green chiles, sour cream, cilantro, and cheese then baked until perfectly golden! Creamy, cheesy and easy to make, this Mexican Casserole is always a family favorite!
Servings 6 servings
- 1 tablespoon olive oil
- 1/4 cup chopped onions
- 2 chopped garlic cloves
- 1 cup white rice, rinsed
- 2 cups water
- 1 cup corn kernels *see notes
- 3/4 teaspoon salt *see notes
- 2 poblano chiles, charred/roasted, peeled, stemmed, seeded and chopped
- 1/4 cup chopped cilantro
- 1 cup sour cream
- 8 ounces cheddar cheese, plus more for topping (about 2 more ounces)
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
- You can use fresh, frozen or canned corn.
- My family loves salt so we use 1 teaspoon of salt. However, if you are using a saltier cheese that may be a bit much.
- To char/roast the peppers: (detailed instructions for different methods in the post).
Put them over an open flame until they blackened on all sides or place them under the broiler turning them as needed. They can also be roasted on a dry hot cast iron skillet or in the oven at 400 degrees (in the oven they will take longer).
Place the charred/roasted peppers in a zip top bag, paper bag or wrap them in foil. You want them to sweat/steam for about 10 - 15 minutes. This will make the skin peel off easily. Just rub them with a paper towel and the skin comes off. Remove the stem and seeds.
- Zarela's son is Chef Aaron Sanchez!!!!
Calories: 472kcal | Carbohydrates: 25g | Protein: 18g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 920mg | Potassium: 325mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1235IU | Vitamin C: 50.5mg | Calcium: 488mg | Iron: 1mg