White Rice and Poblano Rajas Casserole

White Rice and Poblano Rajas Casserole

Cazuela de Arroz con Rajas de Chile Poblano 
10 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Corn, mexican crema, Oaxaca cheese, onion, pati’s mexican table, poblanos, queso fresco, rice, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
White Rice and Poblano Rajas Casserole recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”


  • 4 cups cooked Mahatma® Rice 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.

34 comments on “White Rice and Poblano Rajas Casserole

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  1. 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!

  2. 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!

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

  4. 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. 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 🙂

  5. 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!

  6. 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.

  7. 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!!

  8. 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. 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!​

  9. 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!