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Pati's Mexican Table : TV Recipes

Pati Jinich

WHITE RICE AND POBLANO RAJAS CASSEROLE
Cazuela de Arroz con Rajas de Chile Poblano
Serves 10

INGREDIENTS
4 cups cooked white rice
2 tbsp butter and a bit more to butter the baking dish
1 cup white onion, slivered
3 poblano chiles, about 3/4 lb, charred, skinned, stemmed, seeded, and sliced. Click here for more information on how to prepare them
1 1/2 cup Roma tomatoes, chopped
1 cup corn kernels, fresh, thawed from frozen or canned and drained
1 tsp kosher salt or to taste
1/2 cup Mexican style cream, or Latin, Salvadorean, creme fraiche or heavy cream
1/2 cup queso fresco, can substitute with farmers, basket or ricotta cheese
1 1/2 cup Monterey jack, light cheddar or mozzarella, shredded

TO PREPARE
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.

Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.

Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.


Comments

Another recipe I can’t wait to try….I love poblanos.
Do you have good recipe for chili rellanos?
Thanks,
Randy


I am a big fan. I have only been able to record 3 shows.
Pati has really made me a fan. I love a little history and story and then good food. Good job, and very fresh and refreshing. I plan to make the 2 recipes on Fathers Day. Great Show.
Thank You,
Helen Butler


Is this recipe complete? What does one doe with the tamarind/chipotle sauce combo? Add it to the chicken? Or remove chicken from water and put the sauce over it?
It doesn’t say.
?????????

Hi Janna, You can use the Chicken with Tamarind sauce recipe, which can be found here: http://bit.ly/ozMRK8 . I hope you enjoy it!



I just made this recipe but had to substitute a few items.
I did not have any Mexican cream so I used 1/2 cup of sour cream along with 2 tablespoons of cream cheese and a splash of milk.
I did not have any poblano peppers but had a bag of pasillas.
It was DELICIOUS !
BTW ~ Patti, I love your show and recipes.
I also made your chicken in tomatillo chipolte & brown sugar sauce, it was a fun recipe and oh so good.


Delicious recpie!!! I did make a few adjustments to it. I wanted some meat in it so I took some sirloin steak and sliced it into paper thin, small slices. I took dried pueblanos, one dried chipolte chilie (both seeded and stemed), soaked it in chicken broth with garlic, onion, about a tbs of cumin and rounded tsp of smoked paprica…once the chiles were soft again I then pureed it into a sauce and then marinated the meat over night. I fried the steak in samll batches to carmalize it and added it on top of the rice in the cassarole dish then added the rest on top of it. Turned out very good!! Thanks patti :)

Sounds great Richard!!



That sounds seriously filling. Perfect for satisfying a hungry family.


I just love love this recepie soo good and love the show all your recepies are soo good and easy


I just made this tonight and it was so good! I substituted cream cheese instead of queso fresco because I didn’t have any of that or ricotta on hand. It still turned out great. Thanks!

Great idea Jennifer! Glad you enjoyed it :)



Pati,
I just wanted to thank you for the recipe! I am going to try it out tonight — fingers crossed that all of these tips will help!


I tried this recipe after watching your show on PBS.I also added thin sliced fajitas on top of the rice , then i added the poblano mixture. The smells as I was making this dish were incredible! It tasted even better!!!! This recipe is definetly a winner! Thanks!

So happy you enjoyed the recipe! :)



Wow – this was delicious. Amazing how a handful of ingredients can marry so beautifully. The sweetness of the onions and the corn, the smoky, earthiness of the poblanos and of course the tartness of the tomatoes. Add salty queso fresco, and nutty, rich crema and the layer of gooey cheese on top and this is a winner. Thanks, Pati!

SO glad you liked it Mark!!!



If you are going to make this recipe, make sure to use plastic gloves when working with the poblano chilies. I didn’t realize it and spent a couple hours trying to make the burning stop.


Made this dish and loved it – so easy. Love the show and the cookbook. I am going to use this for the summer food camp my wife and I run during Mexican week. Thanks!


Tried this recipe as a side yesterday at our Thanksgiving table. It was a huge hit. People forgot about stuffing and mashed potatoes really fast. Loved it!

Great to hear!



Hola Pati, Desconocia de tu programa de television, pero hoy en dia es uno de mis favoritos y por supuesto que me encantan tus recetas. Felicidades por tu programa. Ahora, Mi esposo y mi hija disfrutan mas de mis platillos Mexicanos y todo gracias a tus recetas !! Exito.

Gracias!




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