Nana’s Creamy Cheesy Poblano Rice Bake
Serves: 6–8
🧾 Ingredients
🌶️ Roasted Poblano Base
3–4 poblano peppers
1 tbsp olive oil
🍚 Rice & Filling
2 cups cooked white rice (day-old works best)
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tbsp butter
1 cup (240 ml) chicken broth
1/2 cup (120 ml) heavy cream
1/2 cup (120 ml) sour cream
🧀 Cheese
1 cup shredded cheddar
1 cup shredded Monterey Jack (or mozzarella)
1/4 cup grated Parmesan
🌿 Seasoning
1 tsp cumin
1/2 tsp smoked paprika
Salt & pepper, to taste
👩🍳 Instructions
- Roast the poblanos
Place peppers under a broiler or over open flame until skin is charred
Transfer to a bowl and cover for 10 minutes (to steam)
Peel skin, remove seeds, and dice - Sauté aromatics
In a skillet, melt butter over medium heat
Cook onion until soft (3–4 minutes)
Add garlic and cook 1 minute - Make creamy base
Stir in broth, cream, and sour cream
Add cumin, paprika, salt, and pepper
Simmer for 2–3 minutes - Combine
Add cooked rice and chopped poblanos
Stir in half of the cheeses - Assemble
Transfer mixture to a greased baking dish
Top with remaining cheese - Bake
Bake at 180°C (350°F) for 20–25 minutes
Broil 2–3 minutes for a golden cheesy top
✨ Tips
Add shredded chicken for a full meal 🍗
Use pepper jack cheese for extra heat 🌶️
Squeeze a little lime juice before serving for freshness