White Rice and Poblano Rajas Casserole recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
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.
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!
Thrilled to hear it is part of your repertoire, Gloria!
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.
I’m so glad it got rave reviews! Y mil gracias.
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!!
Oh mint rice sounds great too, Cecilia.
Will sour cream work in place of the Mexican crema or is it too thick?
I recommend you substitute the crema with either creme fraiche or heavy cream.
How perfect is this for no meat Fridays during the Lenten season?! WINNER!
Super!
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?
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!
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!
Thank you so much Emily and Anelisa! What an honor to be your favorite human on the channel!
So good! I loved it! I just added chicken but it didn’t need it! Served it with black beans and corn tortillas.
Yum!
Pati, I thought when I first looked at the pic of casserole that it had shredded chicken in it. It sounds wonderful.
Haha…I hope you try it Bonnie!