Creamy White Rice With Poblano and Corn

 

Ingredients

3 cups of cooked white rice
Butter to grease the baking dish
3-4 (3/4 lb) poblano chiles

1-10.8oz package of Birds Eye Steamfresh Frozen Gold & White Corn (see note)

3/4 cup Mexican-style sour cream, or heavy cream
1-1/2 cups shredded cheese: Oaxaca, Havarti, Muenster, Cheddar, or another good melting cheese

Coarse Kosher salt, to taste

Freshly ground black pepper, to taste

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Directions

Preheat the oven

Preheat the oven to 375°F.

Prepare the baking dish

Lightly butter an 8×11-inch or 9×9-inch baking dish.

Prepare the poblanos

Roast the poblano peppers directly over a gas flame, under a broiler, or on a grill until the skins are blackened and blistered. Place them in a covered bowl or plastic bag for 10 minutes, then peel off the skins, remove the stems and seeds, and slice into strips.

Cook the corn

Follow the Birds Eye Steamfresh corn package cooking instructions. 

Assemble the casserole

Spread about one-third of the cooked rice evenly in the prepared baking dish. Add a layer of sliced poblano peppers, a portion of corn, a sprinkle of cheese, and a few spoonfuls of the cream. Lightly season each layer with a pinch of salt and pepper. 

Repeat the layers two more times, finishing with the remaining cheese on top. Do not press the layers down to help the casserole stay light and creamy.

Bake
Place the casserole in the preheated oven and bake for 20–25 minutes, or until the cheese is fully melted and lightly golden around the edges.

Serve
Remove from the oven and let it rest for a few minutes before serving. Serve hot.

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Notes

• Corn: The Birds Eye Steamfresh Frozen Gold & White Corn is recommended because other frozen or canned corn may be overly sweet for this recipe. 

• Cream and cheese amounts are approximate: Feel free to adjust the quantities to suit your taste or create your own variation. Add a bit more or less cheese or cream, depending on how rich and gooey you like your casserole.