Poblano Corn Rice Casserole (Pastel de Arroz con Elote y Poblano)

Rice

• 1½ cups long-grain white rice (about 280 g, rinsed until the water runs mostly clear and drained for 10 minutes)
• 2¾ cups low-sodium chicken broth (or vegetable broth)
• 1 tablespoon avocado oil
• ½ teaspoon fine sea salt (reduce or omit when the broth is well salted)

Poblano and Corn Mixture

• 3 large poblano peppers
• 2 cups fresh corn kernels (from approximately 3 large ears; or use thawed frozen corn, thoroughly dried)
• 1 tablespoon avocado oil
• 1 tablespoon unsalted butter
• 1 medium white onion (thinly sliced, about 1 cup)
• 2 garlic cloves (finely minced)
• ½ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon black pepper (coarse, freshly ground)

Cream and Cheese

• 1 cup Mexican crema (room temperature; or full-fat sour cream)
• ¼ cup whole milk (plus more only as needed)
• 1 teaspoon lime zest (finely grated)
• ½ teaspoon ancho chile powder
• 1½ cups Oaxaca, Chihuahua, or Monterey Jack cheese (freshly shredded and divided)

Finish

• ½ cup Cotija or queso fresco (crumbled)
• ¼ cup cilantro (chopped)
• lime wedges
• ancho chile powder (optional, for a light finishing sprinkle)

Instructions

1. Roast the Poblanos: Position an oven rack approximately 6 inches beneath the broiler and line a rimmed baking sheet with aluminum foil. Arrange the poblano peppers on the sheet and broil for 10–15 minutes, turning every few minutes, until their skins are blistered and blackened on all sides.3 large poblano peppers
2. Steam the Poblanos: Transfer the hot peppers to a heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 10–15 minutes, until the skins loosen and the peppers are cool enough to handle.roasted poblano peppers
3. Peel and Slice the Poblanos: Rub away the loose blistered skins with your fingers or a paper towel. Remove the stems, seeds, and firm interior membranes. Pat the peppers dry and cut them into strips approximately ½ inch wide.steamed poblano peppers
4. Prepare the Oven and Baking Dish: Reduce the oven temperature to 375°F. Lightly grease a 9-by-13-inch or approximately 3-quart baking dish.
5. Rinse and Drain the Rice: Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear. Let it drain for at least 10 minutes so excess water does not interfere with toasting.1½ cups long-grain white rice
6. Toast the Rice: Heat the tablespoon of avocado oil in a heavy saucepan over medium heat. Add the drained rice and cook for 3–5 minutes, stirring frequently, until the grains change from translucent to milky white and a few develop pale-golden edges.1 tbsp avocado oil, drained rice
7. Cook the Rice: Add the chicken broth and fine sea salt. Bring to a full boil, stir once, cover, and reduce the heat to its lowest setting. Cook for 14–16 minutes, until the liquid is absorbed and the rice is just tender.2¾ cups chicken broth, ½ tsp fine sea salt
8. Rest the Rice: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork.cooked rice
9. Release the Steam: Spread the rice across a rimmed baking sheet or wide platter and let it cool for approximately 10 minutes. It may still be warm, but it should no longer be releasing heavy steam.fluffed rice
10. Char the Corn: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the corn in an even layer and cook without stirring for 2–3 minutes. Stir and continue cooking for another 2–3 minutes, until hot and lightly browned in places. Transfer the corn to a bowl.1 tbsp avocado oil, 2 cups corn
11. Cook the Onion: Reduce the heat to medium and add the butter. Once melted, add the sliced white onion and cook for 6–8 minutes, stirring occasionally, until soft and beginning to turn lightly golden around the edges.1 tbsp butter, 1 medium white onion
12. Add the Garlic: Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.2 garlic cloves
13. Finish the Poblano-Corn Mixture: Add the roasted poblano strips, charred corn, fine sea salt, and black pepper. Cook for 2 minutes, folding gently, until evenly combined and hot. Remove the skillet from the heat.roasted poblanos, charred corn, ½ tsp fine sea salt, ¼ tsp black pepper
14. Reserve the Topping: Set aside approximately ½ cup of the poblano-corn mixture to scatter over the top of the casserole.½ cup poblano-corn mixture
15. Prepare the Creamy Base: In a large mixing bowl, whisk together the Mexican crema, whole milk, lime zest, and ancho chile powder until smooth. Stir in ¾ cup of the shredded Oaxaca, Chihuahua, or Monterey Jack cheese.1 cup Mexican crema, ¼ cup whole milk, 1 tsp lime zest, ½ tsp ancho chile powder, ¾ cup shredded cheese
16. Combine the Casserole: Add the cooked rice and remaining poblano-corn mixture to the creamy base. Fold gently with a wide spatula until the rice and vegetables are evenly coated without crushing or overworking the grains.cooked rice, poblano-corn mixture, creamy base
17. Check the Consistency: The mixture should look creamy and moist but should not contain a pool of liquid at the bottom of the bowl. If it appears dry or difficult to fold, add whole milk 1 tablespoon at a time.additional whole milk only as needed
18. Fill the Baking Dish: Transfer the rice mixture to the prepared baking dish and spread it into an even layer without packing it down tightly.assembled rice casserole
19. Add the Topping: Scatter the reserved poblano-corn mixture across the surface, followed by the remaining ¾ cup shredded cheese.reserved poblano-corn mixture, remaining ¾ cup shredded cheese
20. Bake Covered: Cover the baking dish loosely with aluminum foil and bake for 15 minutes.assembled casserole
21. Finish Uncovered: Remove the foil and bake for another 10–15 minutes, until the casserole is bubbling lightly around the edges and the cheese is completely melted with scattered golden spots. baked casserolebaked casserole
22. Rest the Casserole: Remove the baking dish from the oven and let it rest uncovered for 10 minutes. The creamy base will settle around the rice as it stands.finished casserole
23. Finish and Serve: Sprinkle the casserole with Cotija or queso fresco and chopped cilantro. Add a very light dusting of ancho chile powder if desired and serve with lime wedges for squeezing over individual portions.½ cup Cotija or queso fresco, ¼ cup cilantro, lime wedges, ancho chile powder if desired