PATI'S MEXICAN TABLE

April 30, 2011 11:30 AM
White Rice and Poblano Rajas Casserole
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: casserole , corn , crema , EP105 , food , Jinich , mexican , mexican food , onion , Pati , poblano , rajas , recipe , tomato
Print This Page | Print Recipe | COMMENTS (14)
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 x11 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

Randy | May 4, 2011 3:10 PM

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

Helen Butler | June 19, 2011 1:39 AM

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.

?????????

Janna | July 29, 2011 4:17 PM

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!

Pati Jinich replied to comment from Janna | July 29, 2011 5:48 PM

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.

CynCityCook | August 17, 2011 4:14 PM

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 :)

Richard | August 31, 2011 9:59 PM

Sounds great Richard!!

Pati Jinich replied to comment from Richard | September 1, 2011 5:20 PM

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

Connie | September 6, 2011 3:11 AM

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

Alexa | September 17, 2011 2:10 PM

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!

Jennifer | October 22, 2011 10:28 PM

Great idea Jennifer! Glad you enjoyed it :)

Pati Jinich replied to comment from Jennifer | October 24, 2011 11:46 AM

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!

Sabrina Vera | July 12, 2012 5:20 PM

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!

Required | August 2, 2012 3:29 PM

So happy you enjoyed the recipe! :)

Pati Jinich replied to comment from Required | August 12, 2012 8:19 PM