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3 poblano peppers
3 teaspoons of olive oil
1 diced yellow onion
2 teaspoons of salt
1 cup of long-grain white rice
2 cups of vegetable stock
1 cup of thawed frozen corn
1 cup of sour cream
1 1/2 cups of shredded Mexican blend cheese, divided
3 chopped green onions
Optional garnishes: cilantro, green onions, avocado, tomatoes
Place the whole poblano peppers on a baking sheet and broil for 6-8 minutes, turning once, until charred. Let cool.
Preheat the oven to 375°F and grease an 8×8 inch baking dish.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onions and salt, and sauté until onions are translucent, about 5 minutes.
Add the rice followed by the vegetable stock. Bring to a boil, then cover, reduce heat to low, and simmer for 10-12 minutes, until the rice is tender.
While the rice cooks, peel and seed the cooled poblanos, then chop.
Combine the rice, chopped poblanos, corn, sour cream, 1 cup of cheese, and green onions. Mix well.
Pour the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheese on top.
Bake for 25-30 minutes, or until the dish is bubbling and the cheese has melted.
Garnish with optional toppings if desired and serve warm.
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