Our friend Kate Ramos of Hola Jalapeno is excited to share her new cookbook, Plant-Powered Mexican, and she’s asked us to help her celebrate! She’s giving us a sneak peek at one of the recipes from her book, One-Pot Cheesy Rice Chile Relleno Casserole.

Plus, you can download a Free Gift, her Mexican-Inspired Dessert and Drinks companion ebook!

From Kate:

Two years ago, when I decided to write a cookbook it was clear that the focus would be veggies. Living along the Central Coast of California I am literally surrounded by the farms that grow much of the fruits and vegetables that feed the rest of the country. They are my daily inspiration in the kitchen and I knew a plant-based cookbook would be the absolute best way to show off the beauty of Mexican cuisine. I can’t begin to tell you how excited I am to get Plant Powered Mexican into the hands of readers!

Chile Relleno Casserole + more:

This book has over 70 vegetarian dinner recipes that highlight the bold, bright flavors of Mexico. And guess what? They’re easy too! These are weeknight friendly recipes that require very little time and a handful of ingredients. Don’t believe me? Scroll down and take a look at the One-Pan Cheesy Rice Chile Relleno Casserole recipe below. See what others are saying about Plant Powered Mexican!

See what others are saying about Plant Powered Mexican

Vegan Picadillo Tostadas with Rice and Peas featured on G-Free Foodie

Picadillo is a traditional dish in many Latin American countries. It’s usually made with ground meat, tomatoes, raisins, olives, and other ingredients – many of which vary by region. In Mexico, potatoes, peppers, and warm spices are often added to the meat and tomato mixture.

Kate uses a plant-based meat substitute for this vegetarian version and no one could even tell the difference.

Smoky Tomato Instant Pot Tortilla Soup featured on This Mess is Ours

This low-maintenance dinner from Plant Powered Mexican comes together in minutes and everyone loves it, everyone. No one, and I mean no one, turns down a bowl of this Smoky Tomato Tortilla Soup.

Make Vegetarian Mexican Recipes That Taste Like Classic Meat Dishes on Salt & Wind

Trying to eat more plant-based meals but have been avoiding your favorite Mexican foods because you can’t go for another plate of black beans and rice or another order of quesadillas? Kate shared her tips and tricks in this article.

Chilled Avocado Soup {Sopa de Aguacate} with Farmers’ Market Fairy Dust on Hola Jalapeno

This soup from Plant Powered Mexican makes for an easy, healthy light lunch or dinner made for hot summer nights. Silky smooth and utterly refreshing topped with crunchy sunflower seeds and edible flowers. 

Get Your Copy of Plant-Powered Mexican

Ready to get a copy or two of your own? Order Plant Powered Mexican and download a special gift that I created with my friends at California Grown! Together we have created a companion e-book with brand new, never seen before dishes: Mexican-Inspired Dessert and Drinks. We figured since Plant Powered Mexican has only main course recipes, that it would be fun to set you up with an ebook that can round out the meal—and feature lots of gorgeous California produce, of course.

Now, as promised, let’s get to the main event! Here’s Kate’s recipe for One-Pan Cheesy Rice Chile Relleno Casserole!

One-Pan Cheesy Rice Chile Relleno Casserole Recipe

Kate Ramos

This cheesy rice casserole is a particular favorite in our house. The grassy poblano peppers are the ones used to make chile rellenos, the traditional cheese-stuffed peppers that are fried and served with a silky tomato sauce. I’ve captured all those flavors in this easy-to-make baked dish reminiscent of ones my grandma would make when I was growing up—which means I’m one step closer to fulfilling my lifelong goal of becoming my grandmother. 

4.79 from 19 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course dinner

Cuisine Mexican

Servings 6 people

Calories 494 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 large poblano chiles
• ¼ cup butter
• 1 large white onion chopped
• 3 cloves garlic minced
• 1 ½ cups jasmine rice
• 4 large tomatoes chopped
• 1 teaspoon dried oregano
• 1 pound Oaxaca cheese cubed
• 3 cups water
• 1 teaspoon kosher salt plus more to taste
• Ground black pepper to taste

Instructions

 

• Preheat the oven to 425°F (220°C).

  Char the poblanos over a gas flame or under the broiler. Turn every couple of minutes to evenly char on all sides. Place in a heatproof bowl and cover with plastic wrap. Let sit until cool enough to handle. Peel off the charred skin and rinse under cold water. Remove the stems and seeds, and chop into large pieces.
• Heat the butter in a small 4-6 quart, oven-safe Dutch oven with a lid over medium heat. Once the butter is melted and foaming, add the onion and garlic. Season with salt and pepper. Cook until tender. Add the rice and stir frequently, until the rice is opaque and golden. Add the poblanos, tomatoes, oregano, Oaxaca cheese, water, salt and a pinch or two more of pepper.
• Stir to combine. Cover and bake until the rice is cooked, about 30 minutes. Uncover and bake 10 minutes more, or until the top is golden and bubbly.

Notes

This recipe is excerpted with permission from Plant Powered Mexican by Kate Ramos

Nutrition

Calories: 494kcalCarbohydrates: 51gProtein: 22gFat: 23gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 28mgSodium: 1090mgPotassium: 506mgFiber: 4gSugar: 6gVitamin A: 1162IUVitamin C: 109mgCalcium: 101mgIron: 1mg

Keyword casserole, Cheesy Rice, Chile Relleno, Kate Ramos, Mexican, Mexican Rice, Plant Powered Mexican

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Love this recipe for Chile Relleno Casserole? Here are a few more of Kate’s creations!

California Harvest Fall Sangria

Napa Valley holds a special place in Kate’s heart. It’s where she met and fell in love with her husband and where her love affair with food flourished. Kate created this special Sangria in honor of her 20th wedding anniversary and wanted to capture some of the intoxicating aromas of wine harvest. This combination of figs, petit champagne grapes, apples, blackberries and California Merlot is sure to be your go-to during California Wine Month and beyond!

Kiwi Bread

This indulgently moist Kiwi Bread gets its ultra-soft crumb from avocado and kiwifruit purée. Bonus: Kate swaps out some of the oil that this recipe would normally use with puréed avocado, which means that this tasty treat is loaded with healthy fats and a boost of superfood vitamins. 

Like what you see? Head to www.holajalapeno.com for more of Kate’s recipes!

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Have you tried any of these recipes? Share your creations with us by snapping a pic and tagging us on social using #CAGROWN.