Warm, hearty, and irresistibly cheesy, Cheesy Poblano Rice Bake is the perfect comfort food with just enough heat to keep things interesting. This crowd-pleaser pairs smoky poblanos with rich, creamy textures.
A vibrant mix of roasted peppers, melty cheese, and fluffy rice creates a satisfying side or meatless main that’s easy to prepare. It’s a weeknight win and a potluck favorite alike.
What You’ll Need for This Cheesy Poblano Rice Bake
- Poblano peppers – Roasted and diced, these mild chilies bring smoky depth and just a hint of heat to the dish.
- Long grain white rice – The backbone of the bake, it soaks up all the savory, cheesy goodness while maintaining a tender bite.
- Vegetable stock – Infuses the rice with rich, savory flavor and enhances every other ingredient.
- Frozen corn – Adds sweetness and bursts of texture that contrast beautifully with the creamy base.
- Sour cream – Provides a smooth, tangy richness that pulls everything together.
- Mexican blend shredded cheese – A melty mix that creates a luscious, golden top layer and a creamy interior.
- Yellow onion – Sautéed until fragrant, it adds sweetness and depth to the savory foundation.
- Green onions – Fresh and sharp, they brighten up the bake and add a subtle crunch.
How to Make It: A Quick Look at the Cheesy Poblano Rice Bake Process
Start by broiling whole poblano peppers until charred, then peel, seed, and dice them once cooled. While that’s happening, cook down diced onions in olive oil until tender. Add rice and vegetable stock, simmering until the grains are fluffy and fully cooked.
Mix in roasted poblanos, corn, sour cream, shredded cheese, and green onions. Stir until creamy and well-combined. Transfer everything into a greased baking dish, top with more cheese, and bake until golden and bubbling. Garnish as you like and serve warm.
Tips & Twists: Making the Most of Your Cheesy Poblano Rice Bake
For a bolder flavor, consider adding a pinch of smoked paprika or cumin while the onions cook. Want a touch of heat? Toss in a diced jalapeño alongside the poblanos. If you’re craving protein, shredded rotisserie chicken or black beans fold in seamlessly.
For extra texture, try a sprinkle of crushed tortilla chips or panko breadcrumbs on top before baking. And if you’re out of sour cream, Greek yogurt makes a great swap without losing the creaminess.
Storing the Goodness: Keeping Leftovers Delicious
Let the bake cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or warm it in a 350°F oven until heated through.
If you want to freeze it, skip the garnishes and store tightly wrapped portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Cheesy Poblano Rice Bake
Ingredients
- 1 1/2 cups shredded Mexican cheese blend divided
- 2 cups vegetable broth
- 3 poblano peppers
- 3 teaspoons olive oil
- 1 cup long grain white rice
- 1 cup frozen corn thawed
- 1 cup sour cream
- 2 teaspoons salt
- 1 yellow onion diced
- 3 green onions chopped
- Optional toppings: diced tomatoes sliced avocado, chopped cilantro, additional green onions
Instructions
- Position whole poblano peppers on a baking sheet and place under a broiler for 6 to 8 minutes, turning once to ensure even charring. Once blistered, set aside to cool.
- Preheat oven to 375°F and lightly grease an 8×8-inch baking dish.
- In a large saucepan or Dutch oven, warm the olive oil over medium heat. Add the diced onion and salt, cooking for approximately 5 minutes until the onion becomes soft and translucent.
- Incorporate the rice into the saucepan, stirring briefly before pouring in the vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to a low simmer. Cook for 10 to 12 minutes until the rice is tender and the liquid is absorbed.
- Meanwhile, peel the cooled poblanos to remove the charred skin, discard the seeds, and dice the flesh.
- Combine the cooked rice with the diced poblanos, thawed corn, sour cream, 1 cup of the shredded cheese, and chopped green onions. Stir until everything is evenly distributed.
- Spoon the rice mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25 to 30 minutes, or until the dish is bubbling and the cheese is fully melted.
- Garnish with preferred toppings and serve while warm.
