The recipe uses leftover cooked rice, frozen corn, and pre-shredded cheddar-jack cheese. The poblano peppers give the dish a bit of heat and a wonderful flavor; however, it takes a few minutes to roast, cool, and peel the peppers. If there’s no time to roast the peppers, a 4-ounce can of diced green chilies and two diced jalapeno peppers may be substituted.
12 Servings
1 tablespoon vegetable oil
1 cup onions, finely chopped
1 clove garlic, finely chopped
3 poblano chili peppers, roasted, peeled, seeded, and chopped (see note) or 1 4-ounce can diced green chilies and 2 diced jalapeno peppers
1 1/2 cups sour cream
2 1/2 cups shredded cheddar jack cheese
1/4 cup fresh cilantro, finely chopped
2 cups frozen corn
3 cups cooked rice, (cooked with salt and butter)
- Preheat oven to 350°.
- Spray a 9 x 9" casserole dish with non-stick spray.
- Heat the vegetable oil in a skillet; add the onion and cook until limp.
- Stir in the garlic and cook one minute.
- Transfer the mixture to a large bowl.
- Add the chopped peppers, sour cream, 2 cups of the cheese, cilantro, corn, and rice.
- Mix well and pour into the prepared baking dish.
- Sprinkle with the remaining 1/2 cup grated cheese.
- Bake 35 to 40 minutes or until the rice mixture is hot and the cheese is bubbly.
Amount Per Serving
Calories 281 Calories from Fat 140
Percent Total Calories From: Fat 50% Protein 13% Carb. 37%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 36 mg
Sodium 161 mg
Total Carbohydrate 26 g
Dietary Fiber 1 g
Sugars 0 g
Protein 9 g
Vitamin A 46% Vitamin C 74% Calcium 0% Iron 7%
Note: To roast poblano peppers, place them on a baking sheet under the broiler (oven door open), broil until blistered on all sides, place in a sealed Ziploc-type bag, and let cool. When cool, the blistered skin will pull off easily. Pull out the core and wash away the seeds under cold running water.
