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
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
40comments inWhite Rice and Poblano Rajas Casserole
Pari Foster
Dec 26
These were fabulosa!!!!!! Easy to make and oh so delicioso!!!!!!!
Pati Jinich
Dec 26
Glad you liked it Pari 🙂
Anonymous
Apr 11
Can this be put together early and cooked before dinner.
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!
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!
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..?
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!
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!
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!
Pati Jinich
Dec 21
So glad you liked it, yay!
George Olson
Dec 11
Any recommendations for a Oaxaca cheese substitute?
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!
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?
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 🙂
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!
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.
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!!
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?
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!
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?
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!
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.
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.
Pati
Feb 23
Haha…I hope you try it Bonnie!