Cheesy Mexican Pepper Rice Recipe

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Cheesy Mexican Pepper Rice

Melissa Cohn


This a WONDERFUL, TASTY, MELT IN YOUR MOUTH recipe!!! Please try it! It is easier than it sounds and worth every bite! Great served with any recipe!

pinch tips: Non-Stick Rice Every Time






20 Min


50 Min


2 large
pablano peppers- whole
4 large
corn, fresh
1/2 large
white onion diced
1 Tbsp
olive oil, light
2 c
white rice
1 can(s)
chicken broth, low salt
1 Tbsp
1 c
sour cream, lite
2 c
monterey jack cheese

Directions Step-By-Step

First wash your peppers and dry them. If you have a gas stove roast the peppers until toasted on the outside ( if not out on grill and keep turning until roasted) then place the whole peppers in a large baggy and let stream while you prep the rest of rice. in a non stick pan (large) add your oil- when hot add diced onion and sautee for 1-2 min's then add rice- keep stiring and let rice kinda brown-not to much---then cut your corn off the cob and and add to rice- (Keep Stiring) then add broth and 2 cups of water and salt. stir and then when starts boiling turn down heat on low stir once more and cover and let cook untildone- DO NOT STIR---When rice is done taste to see of needs more salt! Then peel the peppers and open and remove seed and dice and add to rice when its done- mix and put in cassarole dish- beat sour cream and spread on top- add cheese and bake on 350 until cheese is melted!!! ENJOY!!!!!!

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy