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Chile Rellenos Rice Casserole

Chile rellenos-style baked rice with roasted poblanos and charred corn.

Serves 2Prep 15 minCook 30 minDifficulty mediumCuisine Mexican

vegetarianspicymain

−Servings: 2+

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Ingredients

• 1ear of corn
• 2poblano peppers
• 1tomato
• ¼ ozcilantro
• ¾ cupjasmine rice
• 3 ozshredded cheddar cheese
• 1 ozsour cream
• ½ ozcrispy jalapeños
• Olive oil
• Pepper
• Cooking spray
• Baking sheet
• Medium oven-safe pan
• Mixing bowl

Instructions

1. Shuck corn and place on a prepared baking sheet.
2. Halve poblanos lengthwise, remove seeds and stem, and place cut-side down on the same sheet.
3. Broil until both are blistered and charred (corn: ~10 min; peppers: ~12 min, turning every few minutes). Let cool slightly.
4. Once cool enough to handle, remove kernels from corn cob. In a mixing bowl, combine tomato, corn kernels, 2 tsp lime juice, 1 tsp lime zest, half the cilantro, remaining reserved (for salsa), and a pinch of salt and pepper.
5. Core tomato and cut into ½" dice. Zest lime, halve, and juice. Mince cilantro (no need to stem).
6. Place a medium oven-safe pan over medium-high heat and add 1 tsp olive oil.
7. Heat until hot, then stir in ¾ cups water and bring to a simmer. Cover and place pan in oven. Cook until rice is tender (18–20 minutes). While rice cooks, make salsa.
8. In a mixing bowl, combine tomato, corn kernels, 2 tsp lime juice, 1 tsp lime zest, half the cilantro, remaining reserved (for salsa), and a pinch of salt and pepper.
9. Peel cooked poblanos, remove seeds, and slice into thin strips. Stir poblano strips, half the cheese, and remaining cilantro into rice. Top with remaining cheese and return pan to oven until cheese is melted (4–5 minutes).
10. Top casserole with sour cream, crispy jalapeños (to taste), and salsa. Serve family-style.