Spicy Cheesy Poblano Rice Bake – Need a dish that’s cheesy, spicy, and just a little bit indulgent? This Spicy Cheesy Poblano Rice Bake hits all the right notes. Smoky roasted poblanos, gooey cheese, and fluffy rice all come together in one delicious, comforting bake. It’s the kind of dish that makes you feel like you’ve really outdone yourself—without spending hours in the kitchen. Who doesn’t love that?
The first time I made this, I wasn’t sure how it would go down with the family. You know how it is—one loves spice, the other just wants cheese, and the little one? Well, anything with rice is usually a winner. So, I gave it a shot. When I pulled it out of the oven, the smell was incredible. My husband was already sneaking bites of the bubbling cheese, and even the little one’s eyes lit up. By the end of the meal, there wasn’t a grain of rice left on the plate. Success? Oh yeah, big time. And now, every time I make it, I know there’ll be no leftovers—and no complaints.
What makes this Spicy Cheesy Poblano Rice Bake truly special?
This dish is the best of all worlds—it’s hearty, cheesy, and just the right amount of spicy. The roasted poblanos add a smoky flavor that isn’t overwhelming, but it’s enough to make every bite more interesting. The sour cream keeps everything creamy, and then you’ve got the melted cheese on top… dreamy. It’s the kind of bake that makes your home smell amazing and warms you right up, whether it’s for a family dinner or just a cozy night in. And honestly, who can resist a cheesy, bubbly bake fresh out of the oven?
What You Need To Make This Spicy Cheesy Poblano Rice Bake Recipe?
Poblano Peppers: These are the stars of the show. Roasting them brings out this incredible smoky flavor with just a hint of spice. Not too hot, but enough to make you notice. If you’re not into spicy, you can swap them out for bell peppers—they’re sweeter, but you’ll still get a lovely flavor.
Long Grain White Rice: This rice works perfectly here because it stays light and fluffy. It soaks up all those amazing flavors from the poblanos and the vegetable stock, giving you the perfect base for this dish. You want the rice fully cooked but not mushy—so keep an eye on it while it simmers.
Mexican Blend Cheese: Ah, the cheese. This blend is great because it melts beautifully and gives you a mix of sharpness and creaminess. It’s that gooey goodness we all love in a baked dish. If you can’t find a blend, just mix cheddar and Monterey Jack—totally works.
Sour Cream: This is what makes the dish creamy and tangy, balancing out the heat from the poblanos. It adds richness without making the dish too heavy. You could use Greek yogurt as a substitute if you want to lighten it up, but honestly, sour cream is where it’s at for that perfect creaminess.
Green Onions: These are the little pop of freshness that cuts through all the richness. Plus, they add a nice crunch and a bit of bite to each forkful. I always sprinkle a few extra on top because they just make the whole dish look prettier.
Steps To Make Spicy Cheesy Poblano Rice Bake:
First, let’s roast those poblanos. Place them on a baking sheet and pop them under the broiler for about 6-8 minutes. You’ll want to flip them halfway through so they get nicely charred on both sides. Once they’re done, set them aside to cool down a bit.
Now, adjust your oven to 375°F and grease an 8×8 baking dish. This will make sure nothing sticks when it’s time to dig in.
In a large saucepan or a Dutch oven, heat up your olive oil over medium heat. Toss in the diced onion and a couple teaspoons of salt. Let them cook for about 5 minutes—once they’re soft and smelling amazing, you’re good to go.
Next, stir in the rice. You want to get it all coated in that oniony goodness. Then, pour in the vegetable stock. Bring the whole thing to a boil, then lower the heat and cover it up. Let it simmer for about 10-12 minutes, or until the rice is cooked through and fluffy.
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While the rice is doing its thing, peel the skin off your cooled poblanos, remove the seeds, and dice them up.
Once your rice is ready, mix in the diced poblanos, thawed corn, sour cream, 1 cup of the cheese, and chopped green onions. Stir everything together until it’s nice and combined.
Spoon that cheesy rice mixture into your prepared baking dish, then sprinkle the remaining 1/2 cup of cheese on top. Bake it for 25-30 minutes, or until the cheese is all melty and bubbling. (You know it’s ready when your kitchen smells irresistible!)
Let it sit for a few minutes, then garnish with whatever you like—cilantro, avocado, extra green onions, tomatoes… go wild! Serve it warm and enjoy every cheesy, spicy bite.
Tip:
Here’s a little trick to take this dish to the next level—let your poblanos steam in a covered bowl or a sealed plastic bag for about 10 minutes after you roast them. Sounds odd, right? But trust me, this makes peeling off the skins so much easier. Those charred skins will practically slide right off without tearing the pepper. Plus, if you’re short on time, you can totally roast the peppers ahead of time and keep them in the fridge until you’re ready to make the rice bake. This way, you get that smoky flavor without having to roast them in a rush when you’re putting the whole dish together. One less thing to worry about when dinner time rolls around, right?
Frequently Asked Questions:
Can I use a different type of pepper if I don’t like poblanos?
Absolutely! If you’re not a fan of the spice or can’t find poblanos, bell peppers are a great substitute. They’re much milder and add a bit of sweetness. You’ll still get that roasted flavor, just without the kick. If you want a tiny bit of heat, Anaheim peppers are another good option.
What if I don’t have vegetable stock on hand?
No worries! You can easily swap it out for chicken stock, or even water if you’re in a pinch. If you use water, I’d recommend adding a bit more seasoning to make up for the lost flavor. You could throw in a little extra salt, maybe some garlic powder, or a dash of cumin for extra flavor.
Can I make this dish ahead of time?
Totally! You can prep the whole thing and get it ready up until the point where you’d pop it in the oven. Cover it tightly and store it in the fridge for up to a day. When you’re ready to bake, just add an extra 10 minutes to the cooking time since it’ll be cold. Super handy if you’ve got guests coming over or want to get ahead on meal prep!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Cheesy Poblano Rice Bake
Ingredients
- 3 poblano peppers
- 3 tsp olive oil
- 1 yellow onion diced
- 2 tsp salt
- 1 c long grain white rice
- 2 c vegetable stock
- 1 c frozen corn thawed
- 1 c sour cream
- 1 1/2 c Mexican blend shredded cheese divided
- 3 green onions chopped
- Optional garnishes: cilantro extra green onions, avocado, tomatoes
Instructions
- Start by placing the poblanos on a baking sheet and broil them for about 6-8 minutes, flipping halfway through, until they’re nicely charred. Once they’re finished roasting, just set them aside and let them cool down a bit.
- While those are cooling, adjust your oven to 375°F and grease an 8x8 baking dish so it’s ready for the rice bake.
- Grab a large pan or Dutch oven, pour in the olive oil, and heat it up over medium—nothing fancy, just getting it nice and warm. Add the diced onion and salt, and cook for about 5 minutes, until the onions are soft and fragrant.
- Now, stir in the rice and pour in the vegetable stock. Let it come to a boil, then pop the lid on and turn the heat down. Let it simmer for about 10-12 minutes, or until the rice is fully cooked and fluffy.
- While the rice is cooking, go ahead and peel the charred skin off the poblanos, remove the seeds, and dice them up.
- Once the rice is ready, mix in the diced poblanos, thawed corn, sour cream, 1 cup of shredded cheese, and chopped green onions. Give it all a good stir until everything’s mixed together nicely.
- Transfer the mixture into your greased baking dish and sprinkle the remaining 1/2 cup of cheese on top. Pop it into the oven and bake for about 25-30 minutes, or until it’s bubbly and the cheese is perfectly melted.
- When it’s ready, garnish with whatever you like—cilantro, more green onions, avocado, tomatoes—and serve it up warm. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
