ADVERTISEMENT
#### Step 1: Roast the Poblano Peppers
Start by roasting the **poblano peppers**. You can do this over an open flame on a gas stove, under a broiler, or on a grill. Hold the peppers with tongs and char the skin until it’s blackened all over, turning them occasionally. Once the peppers are roasted, place them in a bowl and cover with a kitchen towel or plastic wrap to steam for about 10 minutes. After that, peel off the skin, remove the seeds and stems, and dice the peppers. Set aside.
#### Step 2: Sauté the Onion and Garlic
While the peppers are roasting, heat **1 tablespoon of olive oil** in a large skillet over medium heat. Add the chopped **onion** and sauté for about **4-5 minutes**, or until softened. Add the minced **garlic** and cook for another 30 seconds, until fragrant.
#### Step 4: Make the Sauce
In the skillet with the onions and garlic, add the **cooked rice**, **roasted poblano peppers**, **diced tomatoes**, **chicken broth**, **heavy cream**, **cumin**, **chili powder**, and **smoked paprika** (if using). Stir everything together and cook for about **5-7 minutes**, allowing the flavors to meld. Season with **salt** and **pepper** to taste.
#### Step 5: Layer and Bake
Preheat your oven to **375°F (190°C)**. Transfer the rice mixture into a greased 9×13-inch baking dish. Top with **1 1/2 cups of shredded cheese**. You can use a blend of **cheddar** and **Monterey Jack** for the perfect balance of melty and flavorful cheese.
#### Step 6: Serve and Garnish
Once the rice bake is out of the oven, let it rest for a few minutes before serving. Garnish with freshly chopped **cilantro**, a squeeze of **lime juice**, and a dollop of **sour cream** or **Mexican crema** for extra richness.
1. **Adjust the Heat**: Poblano peppers are mild, but if you prefer a spicier dish, feel free to add **jalapeños** or a dash of **hot sauce** to the rice mixture. You can also use a combination of poblano and **serrano peppers** for extra heat.
2. **Make It Vegetarian**: This recipe is easily made vegetarian by swapping out the chicken broth for vegetable broth and leaving out any meat. You can even add **black beans** or **corn** for extra protein and texture.
3. **Add Some Protein**: To make this a more substantial meal, add some grilled chicken, ground beef, or even shredded rotisserie chicken to the rice bake. You can also serve it alongside tacos, grilled shrimp, or a simple salad.
4. **Leftovers**: This dish makes great leftovers! The flavors continue to develop as it sits, and it reheats beautifully in the microwave or in the oven.
1. **Comforting and Hearty**: This casserole is everything you want in comfort food—cheesy, creamy, and packed with flavor from the smoky poblano peppers and spices.
2. **One-Pot Meal**: With everything baked together in one dish, you get the convenience of easy prep and minimal cleanup, making it perfect for busy nights.
3. **Flavorful with a Kick**: The roasted poblano peppers add a subtle smokiness and just the right amount of heat without overpowering the dish. The result is a rich, flavorful casserole that isn’t too spicy for the whole family.
4. **Customizable**: Whether you prefer it with meat, more veggies, or extra heat, this recipe can be easily adapted to suit your tastes.
### Serving Suggestions
– **Grilled Chicken or Steak**: The creamy rice bake pairs perfectly with grilled meats, such as chicken, steak, or pork chops.
– **Tacos or Burritos**: If you’re serving Mexican food, this rice bake makes a great side dish alongside tacos, burritos, or enchiladas.
– **Salad**: A fresh green salad with a tangy vinaigrette can balance out the richness of the cheese and cream in the bake.
– **Sautéed Vegetables**: Pair with sautéed vegetables like zucchini, bell peppers, or corn for a well-rounded meal.
### Conclusion
—
