Creamy Rice Casserole with Poblano Chile Strips

Yamilette González
The delish taste of creamy rice combined with Poblano chile makes this casserole the best side dish ever! Featuring a velvety texture made only possible with a mayo, white rice, cream, and Manchego cheese combo, this creamy rice casserole with Poblano chile strips will take your meals to bold heights!
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Ingredients
6
Portions
  • 1 cup sour cream
  • 1 tablespoon mayonnaise
  • 3 cups white rice, cooked
  • 1 cup corn kernels
  • 1 cup Poblano chile strips
  • 2 cups Manchego cheese, shredded 
  • salt
  • pepper
  • 1/2 cups Manchego cheese, shredded 
Preparation
30 mins
20 mins
Easy
  • In a bowl, mix cream, mayonnaise, cooked rice, corn kernels, Poblano chile strips, and Manchego cheese.
  • Brush a baking dish with olive oil. Add rice mixture until the baking dish is half full. Place a layer of Manchego cheese and top with a layer of rice. Place a layer of Manchego cheese on top.
  • Bake for 20 minutes at 356 °F or until golden brown.
  • Remove from oven and place over a chopping board. Serve creamy rice casserole with Poblano chile strips as a side dish.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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