Corn + Poblano Cheesy Rice Casserole

COLEY COOKS(1)
Ashley Kopenhefer-Hendry: "Absolutely delicious flavor but a bit salty. I co…" Read More
11Ingredients
75Minutes
270Calories

Ingredients

US|METRIC
  • 2 poblano peppers
  • 2 teaspoons olive oil (or vegetable oil)
  • 1 yellow onion (medium, finely diced)
  • 1 tablespoon salt (divided)
  • 1 cup long grain white rice
  • 2 cups low sodium chicken stock (or water)
  • 1 cup corn (removed from about 2 ears, or frozen, defrost before using)
  • 1 cup Mexican crema (or sour cream)
  • 8 ounces jack cheese (Monteray, grated)
  • 3 scallions (thinly sliced on a bias, divided)
  • 1 tablespoon fresh cilantro (minced, optional)
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    NutritionView More

    270Calories
    Sodium50% DV1210mg
    Fat18% DV12g
    Protein24% DV12g
    Carbs9% DV28g
    Fiber4% DV1g
    Calories270Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium1210mg50%
    Potassium220mg6%
    Protein12g24%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A8%
    Vitamin C8%
    Calcium25%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Absolutely delicious flavor but a bit salty. I cooked the rice 20 minutes not 10 minutes as the recipe stated, otherwise the rice would have been under cooked and have too much liquid left. I substituted fat free greek yogurt for the crema. We do not like scallions so left those out and forgot to add the cilantro at the end, but it was still amazing. Had rave reviews from the family and will certainly make this again.

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