One-Pot Cheesy Rice Chile Relleno Casserole from Kate Ramos of Hola Jalapeno
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.
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? The book won’t be out until November 9th, but when you pre-order Plant Powered Mexican you get 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 Mexican-inspired dessert and drink recipes. 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
Ingredients
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
Nutrition
Love this recipe for Chile Relleno Casserole? Here are a few more of Kate’s creations!
Chilled Avocado Soup
Let’s start with one of Kate’s favorite recipes from the new cookbook! Chilled Avocado Soup {Sopa de Aguacate} with Farmers’ Market Fairy Dust is 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. Bonus: this recipe is vegan and gluten-free!
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!
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
The Cheesy Rice Chile Relleno Casserole is delicious! Easy and quick to bring together. Pop it in the oven and the end result is a shock full of flavor casserole. It will be a staple at our table. Thank you for the recipe!
We are so very glad you enjoyed it! Kate’s recipes are always a hit in our house too!
I am about to put this in the oven, what temp do you bake it at? 425 seems high. Thanks
Hi Amy, the temperature is correct at 425°F. Hope you love this dish as much as we do!!
This was delicious. I loved it as is but my kids don’t love spicy so I was thinking a non- or less- spicy version would also be really great with half and half or all roasted sweet bell peppers.
Also, 30 minutes was not nearly enough time to cook the rice so I moved the dutch oven to the stovetop to simmer for several minutes and then finished it in the oven. Not sure why I had that problem, but thought I’d mention it. Thanks for a great new use for all my garden poblanos!
I love the casserole and that sangria so much!
Good!
Added mushrooms and not as much rice…also a spicy cheese
Really good!
We are so glad you liked this recipe Jane and we love your additions of mushrooms and spicy cheese!