White Rice and Poblano Rajas Casserole

Name: White Rice and Poblano Rajas Casserole
Ingredients: 4 cups cooked Mahatma® Rice white rice; 2 tbsp butter and a bit more to butter the baking dish; 1 cup white onion (slivered); 3 (about 3/4 lb) poblano chiles (charred, skinned, stemmed, seeded, and sliced); 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, creme fraiche or heavy cream); 1/2 cup queso fresco (can substitute with farmers, or ricotta cheese); 1 1/2 cup Oaxaca cheese (shredded)

"White Rice and Poblano Rajas Casserole recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”..."

INGREDIENTS

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4 cups cooked Mahatma® Rice white rice

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2 tbsp butter and a bit more to butter the baking dish

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1 cup white onion (slivered)

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3 (about 3/4 lb) poblano chiles (charred, skinned, stemmed, seeded, and sliced)

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1 1/2 cup roma tomatoes (chopped)

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1 cup corn kernels (fresh, thawed from frozen or canned and drained)

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1 tsp kosher salt or to taste

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1/2 cup Mexican style cream (or Latin, creme fraiche or heavy cream)

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1/2 cup queso fresco (can substitute with farmers, or ricotta cheese)

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1 1/2 cup Oaxaca cheese (shredded)

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