white rice poblano rajas casserole

White Rice and Poblano Rajas Casserole

CornEP105Mexican crema

White Rice and Poblano Rajas Casserole

Cazuela de Arroz con Rajas de Chile Poblano 

Recipe Yield

10 servings

Cooking time

50 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

  • 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.

Comments

34comments inWhite Rice and Poblano Rajas Casserole

  1. 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 😉

  2. 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 😉

  3. 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 https://patijinich.com/pati_2020/corn-cheese-and-chile-verde-tamales/ Enjoy!

  4. 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!

  5. Guerra mom

    Dec 18

    I made this tonight and it is divine!

    1. Pati Jinich

      Dec 21

      So glad you liked it, yay!

  6. 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!

  7. Georgina Sanchez

    Dec 11

    looks delicious!

  8. 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 😉

  9. 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.

  10. 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!

  11. 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.

  12. 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.

  13. 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.

  14. Laura

    Nov 02

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

    1. Pati

      Nov 02

      Super!

  15. 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!​

  16. 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!

  17. 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!

  18. 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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