Nana’s Creamy Cheesy Poblano Rice Bake

🌶️ Nana’s Creamy Cheesy Poblano Rice Bake
Introduction
Nana’s Creamy Cheesy Poblano Rice Bake is a comforting casserole packed with tender rice, roasted Poblano pepper, and plenty of melted Cheddar cheese. The creamy texture and mild smoky flavor from the poblanos make this dish perfect as a main meal or a hearty side.
Ingredients
2 cups cooked White rice
2 Poblano pepper, roasted, peeled, and chopped
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup Sour cream
½ cup Milk
2 tablespoons Butter, melted
1 teaspoon Garlic powder
½ teaspoon Onion powder
Salt and Black pepper, to taste
Optional Additions
1 cup shredded Chicken for a heartier dish
½ cup canned corn kernels
¼ teaspoon smoked paprika
Fresh cilantro for garnish
Instructions

1. Roast the Poblanos
   Place the poblano peppers under a broiler or over an open flame until the skins blister and char. Place them in a bowl and cover for 10 minutes, then peel off the skins and chop.
2. Preheat the Oven
   Preheat oven to 180°C (350°F) and grease a medium baking dish.
3. Mix the Filling
   In a large bowl combine cooked rice, chopped poblano peppers, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper.
4. Add the Cheese
   Stir in half of the cheddar and Monterey Jack cheese.
5. Assemble the Bake
   Spread the rice mixture evenly in the baking dish and sprinkle the remaining cheese on top.
6. Bake
   Bake for 20–25 minutes until the cheese is melted and bubbly.
7. Serve
   Let the casserole rest for a few minutes before serving. Garnish with cilantro if desired.
   Tips for Best Results
   Roast the peppers well to bring out their smoky flavor.
   Use freshly cooked or leftover rice that isn’t too wet.
   For extra crispiness, broil the casserole for the last 2–3 minutes.
   Nutritional Information (Approx. per serving)
   Calories: 320
   Carbohydrates: 32 g
   Protein: 10 g
   Fat: 17 g