Baked Rice with Green Chiles

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 cups cooked rice
1 cup sour cream
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
3 poblano chiles, roasted, peeled, seeded and chopped


Heat the oven to 350F. Mix all the ingredients in an ungreased 2-quart casserole dish and bake, uncovered, for 30 minutes, or until done.