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CORN AND POBLANO RICE CASSEROLE

20 mins
50 mins
Low
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Prepare this delicious baked rice mixed with poblano pepper, elotitos, Oaxaca cheese and cream cheese. It´ll be impossible to resist because of its creamy flavor. It´s the ideal for lunchtime.
Learn more about Jessica Alcántara

Ingredients

8 portions
  • 1/4 onions
  • 1 clove garlic
  • 4 cups chicken soup
  • 1 teaspoon salt
  • 1/4 cups oil
  • 2 cups rice, rinsed, soaked and drained
  • 2 tablespoons butter
  • 1/2 cups onion, finely chopped
  • 1 1/2 cups corn grain
  • 2 poblano peppers, Roasted, deveined and seedless, cut into strips.
  • 190 grams cream cheese
  • 1 cup sour cream
  • 2 cups Oaxaca cheese, shredding
  • to taste salt

Preparation

Preheat the oven to 180 ° C (350°F).
Blend the garlic clove with the onion, 2 cups of chicken broth and salt. In a pot, let the vegetable oil heat and fry the rice for 10 min moving constantly. Add the previous blended mixture with the rest of the chicken broth to the rice and cook covered for 30 min at low heat.
In a sauce pan, let the butter warms, add the chopped onion, the corn and the poblano pepper. Cook for 10 minutes.
Season with salt. Add the cream cheese, the Mexican cream and the cooked rice.
Pour in into a glass casserole and cover with Oaxaca cheese. 9.Bake for 20 minutes at 180°C (350 °F) or until the cheese melts.

PRESENTATION

Serve in a casserole.

TIPS

You can strain the broth if you wish.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (9)
Lidia Chavez
16/03/2020 22:23:55
Riquisimo hare la receta Gracias
Ad Dy
29/01/2020 22:53:14
No puedo abrir el video
Kikina Novelo
20/08/2019 16:33:36
Yo le agrego pollo desebrado y queda perfecto 😍
norma garcia
17/06/2019 09:52:30
El valor de nutrition es en 1/2 rasa 1 taza oh que
Marithé González
28/05/2019 05:34:37
Me encanta la receta... simple y muy rica
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