Corn + Poblano Cheesy Rice Casserole Recipe | Yummly
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Corn + Poblano Cheesy Rice Casserole

COLEY COOKS(1)
Ashley: "Absolutely delicious flavor but a bit salty. I co…" Read More
11Ingredients
75Minutes
320Calories
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Ingredients

US|METRIC
7 SERVINGS
  • 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

    320Calories
    Sodium51% DV1230mg
    Fat28% DV18g
    Protein24% DV12g
    Carbs10% DV29g
    Fiber4% DV1g
    Calories320Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol45mg15%
    Sodium1230mg51%
    Potassium260mg7%
    Protein12g24%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A10%
    Vitamin C8%
    Calcium30%
    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)

    Ashley 2 years ago
    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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