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–+ servings
Chile Relleno Casserole from Plant-Powered Mexican Cookbook

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
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course dinner
Cuisine Mexican
Servings 6 people
Calories 494 kcal

Ingredients
 
 

  • 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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