This cheesy rice casserole features roasted poblano peppers and is a delicious, comforting side dish perfect for any Mexican meal or a standalone vegetarian meal.
Ready in 60 minutes · serves 6 · 400 calories per serving · mexican cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
2 piecespoblano peppers, roasted and diced
1 cuplong-grain rice
2 cupsvegetable broth
1.5 cupsshredded cheese
0.5 cupsour cream
0.5 cupgreen onions, chopped
Instructions
01
Preheat your oven to 350°F (175°C).
02
In a baking dish, combine rice, broth, poblano peppers, and half of the cheese. Stir until well combined.
03
Cover with foil and bake for 30 minutes, then stir in sour cream and top with remaining cheese before baking uncovered for an additional 15 minutes.
Illustrative photo
