White Rice and Poblano Rajas Casserole

Name: White Rice and Poblano Rajas Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 cups cooked white rice; 2 tbsp butter and a bit more to butter the baking dish; 1 cup white onion (slivered); 3 (about 3/4 lb) poblano chiles (charred, skinned, stemmed, seeded, and sliced); 1 1/2 cup roma tomatoes (chopped); 1 cup corn kernels (fresh, thawed from frozen or canned and drained); 1 tsp kosher salt or to taste; 1/2 cup Mexican style cream (or Latin, creme fraiche or heavy cream); 1/2 cup queso fresco (can substitute with farmers, or ricotta cheese); 1 1/2 cup Oaxaca cheese (shredded)

Cazuela de Arroz con Rajas de Chile Poblano

Recipe Yield

10 servings

Cooking time

50 minutes

Rate this recipe

4.58 from 7 votes

Ingredients

4 cups cooked white rice
2 tbsp butter and a bit more to butter the baking dish
1 cup white onion slivered
3 (about 3/4 lb) poblano chiles charred, skinned, stemmed, seeded, and sliced
1 1/2 cup roma tomatoes chopped
1 cup corn kernels fresh, thawed from frozen or canned and drained
1 tsp kosher salt or to taste
1/2 cup Mexican style cream or Latin, creme fraiche or heavy cream
1/2 cup queso fresco can substitute with farmers, or ricotta cheese
1 1/2 cup Oaxaca cheese shredded

To Prepare

Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.
Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.
Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.

Comments

56comments inWhite Rice and Poblano Rajas Casserole

Prudy

Jul 24

I’m making this tonight.

1. Pati Jinich
  
  Sep 04
  
  Let me know how you liked it Prudy!
  
Kim

Jun 25

I had some poblanos on hand and a few extra ears of corn and immediately thought of Rajas con queso but I don’t love the way the sauce runs all over the plate. I was searching for some sort of corn bread crust when I hit on this casserole – I made it with the dairy that I had in the fridge – sour cream, heavy cream and monterey jack and it was good – SO GOOD!! The rice soaks up the yummy, creamy flavor way better than corn bread and it was very forgiving with the substitutions.

We love your show and your boundless energy – Mexico is our favorite vacation destination and enjoy watching you tour palces we have been and also finding new locations to visit.

1. Pati Jinich
  
  Nov 09
  
  Thanks so much for your kindness Kim, so glad you enjoyed this casserole!
  
Katherine

Apr 28

I’m adding shrimp

1. Pati Jinich
  
  Jun 05
  
  Uy, yum! Great idea 😉
  
Jaye

Apr 28

Can I use something other than poblanos! They don’t agree with my son in law.

1. Pati Jinich
  
  Jun 05
  
  You can use some bell peppers, but the flavor will be completely different! I mean, yummy, but different 🙂
  
Semíramis Cruz

Apr 28

Deli deli!! Gracias por la receta!!!

1. Pati Jinich
  
  Jun 05
  
  Con gusto, que bueno que te gusto!!
  
Jean

Oct 04

Hi, Pati!

Is there only one layer or do you rice, minter, rice, mixture etc.

1. Pati Jinich
  
  Oct 24
  
  Layer it and enjoy!
  
Denise

May 05

Hey Pati,
I made this last night and cut the rice and half kept the vegetables and everything else the same. It is so warm and comforting and easy to make . Great vegetarian option! And a great starting point for all kinds of tasty rice casseroles!

1. Pati Jinich
  
  May 13
  
  So glad you liked it Denise, I love casseroles as well 😉
  
El Paso Debbi :)

Jan 12

Hello sweet Pati!! I made this recipe twice, and one of those times was Thanksgiving dinner 🙂 Everyone loved it so much and I still find days of dreaming about this delicioso dish!! Love your shows and recipes!!

1. Pati Jinich
  
  Feb 04
  
  Thanks so much for following Debbie, un abrazo!
  
Pari Foster

Dec 26

These were fabulosa!!!!!! Easy to make and oh so delicioso!!!!!!!

1. Pati Jinich
  
  Dec 26
  
  Glad you liked it Pari 🙂
  
Anonymous

Apr 11

Can this be put together early and cooked before dinner.

1. Pati Jinich
  
  Apr 11
  
  Absolutely! In fact I do it most of the time, enjoy it!
  
Sara S.

Feb 02

I started following you late last year and have really enjoyed your shows. This is the first recipe I tried on my own and I loved it! It was also my first attempt at charring my own peppers. Looking forward to more to come. Thank you!

1. Pati Jinich
  
  Feb 10
  
  Awesome Sara! Once you feel comfortable preparing the poblanos, you are ready for so much more! Have fun 😉
  
Bill

Jan 16

Gotta say – this is SO good! You can spin this a million ways, but for those cooking it for the first time I encourage you to just follow the recipe as is!

1. Pati Jinich
  
  Jan 16
  
  Aw! Thanks so much Bill 😉
  
Susie

Dec 23

Would these ingredients make a great tamale filling? I’m craving something new and flavorful..?

1. Pati Jinich
  
  Dec 24
  
  Hey Susie, if you are thinking cheese and rajas in tamales, here is a great recipe for you http://patijinich.com/pati_2020/corn-cheese-and-chile-verde-tamales/ Enjoy!
  
Shannon Farrelly

Dec 18

I added shredded roast chicken and a bit more crema (to compensate for the extra ingredient), but otherwise followed this recipe religiously. Wow…such a delicious, comforting meal with subtle flavors and delightful texture. Also amazing served with Pati’s refried beans. This casserole is a new staple in my recipe repertoire…Pati, thank you for teaching me to prepare authentic, scrumptious Mexican cuisine!

1. Pati Jinich
  
  Dec 21
  
  Thanks to you Shannon for trying my recipes. Yes! Adding chicken makes it a full meal, yum!
  
Guerra mom

Dec 18

I made this tonight and it is divine!

1. Pati Jinich
  
  Dec 21
  
  So glad you liked it, yay!
  
George Olson

Dec 11

Any recommendations for a Oaxaca cheese substitute?

1. Pati Jinich
  
  Dec 21
  
  You can go for Asadero, Quesadilla or Mozzarella George, enjoy!
  
Georgina Sanchez

Dec 11

looks delicious!

Dixie Johnson

Dec 11

Can the corn be substituted with something else or just leave it out? Family member cannot eat corn.
This sounds so good!

1. Pati Jinich
  
  Dec 11
  
  Just leave it out and enjoy it Dixie 😉
  
Martin Weber

Nov 14

Hi Pati,
The only thing I would point out is that you need to start the recipe with the cooking of four cups of white rice first so that the chef has this done and ready to go BEFORE you start the rest of the casserole. Most people don’t just have four cups of rice hanging around and of course, making white rice is simple but are you using standard basmati rice or something else?

1. Pati Jinich
  
  Nov 22
  
  Thanks for the feedback Martin, you make a great point! You can use basmati if you like it, but also jazmin or any other that you prefer 🙂
  
  1. Laura Pichardo
    
    Dec 12
    
    Hello, for this recipe I use Uncle Ben’s rice.
    
Gloria

Jan 13

Pati – this is a tasty casserole that is fast and easy! It ticks all the boxes for me. I’ve made it several times exactly as written. Ive also made it adding a bit of shredded chicken. This has become part of my repertoire. A keeper for sure!

Thank you for delicious recipes!

1. Pati Jinich
  
  Jan 15
  
  Thrilled to hear it is part of your repertoire, Gloria!
  
GringaConAlmaLatina

Oct 12

I found a version of this recipe on the Hallmark channel website, & it’s a bit different than this one, which to me, is better! I made this for the 1st time to take to a church potluck, & it got rave reviews! Tan rico!
Gracias, Pati, por compartir tus recetas auténticas que son tan sencillas, pero exquisitas! Y tu belleza brilla en tus acciones, manera de ser, y como interactúas con tu marido e hijitos.

1. Pati Jinich
  
  Oct 12
  
  I’m so glad it got rave reviews! Y mil gracias.
  
Cecilia Provencio

Jun 16

This recipe is sooo good, definitely a keeper. Esta delicioso Pati!!!! For my white rice I used mint rice instead, that’s my go-to for white rice. Thank you for sharing your amazing recipes Pati!!

1. Pati Jinich
  
  Jun 18
  
  Oh mint rice sounds great too, Cecilia.
  
kt

Jan 20

Will sour cream work in place of the Mexican crema or is it too thick?

1. Pati
  
  Jan 22
  
  I recommend you substitute the crema with either creme fraiche or heavy cream.
  
Laura

Nov 02

How perfect is this for no meat Fridays during the Lenten season?! WINNER!

1. Pati
  
  Nov 02
  
  Super!
  
Raja

May 20

Has anyone tried to freeze this casserole? I’ve made it several times and my family loves it, but I’m having surgery soon and won’t be able to cook for awhile. I wanted to make some meals ahead of time and freeze them. Could this be frozen before finishing in oven or best after?

1. Pati
  
  May 25
  
  Raja, you can freeze it exactly as it is made, including the cheese. It’s best to freeze before baking it off, so just take it out and bake before eating… Best of luck with your surgery!
  
Emily and Anelisa

Feb 26

I made this and it was INCREDIBLE! It’s so easy and simple, but delicious and filling. We watch your show every night it’s on and you are our favorite human on the channel! Thanks for the great recipes!

1. Pati
  
  Feb 27
  
  Thank you so much Emily and Anelisa! What an honor to be your favorite human on the channel!
  
Anonymous

Feb 22

So good! I loved it! I just added chicken but it didn’t need it! Served it with black beans and corn tortillas.

1. Pati
  
  Feb 23
  
  Yum!
  
Bonnie Mynahan

Feb 20

Pati, I thought when I first looked at the pic of casserole that it had shredded chicken in it. It sounds wonderful.

1. Pati
  
  Feb 23
  
  Haha…I hope you try it Bonnie!

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