Spicy Cheesy Poblano Rice Bake
This Spicy Cheesy Poblano Rice Bake is like a warm hug in food form. It’s packed with smoky roasted poblanos, creamy cheese, and fluffy rice, all baked together until bubbly and golden. The combination of flavors is just perfect—there’s a bit of spice, but not too much, and the cheese melts into the rice to make it irresistibly creamy. It’s a dish that’s hearty enough for dinner on its own but works great as a side for a crowd, too. Whether you’re making it for your family or a gathering, this one’s a winner every time.
9 Servings
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
Want to make this recipe gluten-free? Super simple! The only swap you’ll need to make is the vegetable stock—just double-check that the brand you’re using is gluten-free (most are, but it’s always good to confirm). Everything else in this dish is naturally gluten-free, so you won’t miss out on any of the flavors. And if you're serving it to guests, no one will even notice the difference! You still get all that delicious smoky, cheesy goodness without worrying about the gluten. Easy peasy!