Equipment Needed
- Baking sheet
- Medium saucepan with lid
- 9×13 inch baking dish or 3-quart casserole dish
- Large skillet
- Tongs
- Mixing bowls
Step-by-Step Instructions
My journey always begins with the poblanos. I place them directly on the grate over a high gas flame on my stove (or under the broiler), turning them with tongs until the skin is completely charred and blistered all over. The smell is incredible—smoky and sweet. I immediately transfer them to a bowl, cover it with plastic wrap, and let them steam for 10 minutes. This makes the skin slip off easily. Once they’re cool enough to handle, I peel off the charred skin, remove the stems and seeds, and chop the tender flesh into bite-sized pieces. This step, while a little messy, is the secret to the dish’s deep flavor.
While the peppers steam, I start the rice base. In my medium saucepan, I heat a drizzle of olive oil over medium heat. I add the diced onion and cook until soft and translucent, about 5 minutes. Then, I stir in the minced garlic and raw rice, cooking for another minute until the rice is lightly toasted and coated in oil—this helps keep the grains separate. I pour in the broth, add a pinch of salt, and bring it to a boil. Once boiling, I reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender.
Now, for the grand assembly. In a large mixing bowl, I combine the fluffy cooked rice, chopped roasted poblanos, corn, diced green chiles, cumin, smoked paprika, Monterey Jack cheese, half of the cheddar cheese, and the sour cream. I stir everything together gently but thoroughly. The mixture will be thick and creamy. I taste it here and add salt and pepper as needed—it should be well-seasoned. I then transfer this glorious mixture into my greased baking dish, spreading it into an even layer.(See the next page below to continue…)