Chile and Cheese Rice

Chile And Cheese Rice

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J. White Harris


Here is another tasty rice dish.


★★★★★ 2 votes

15 Min
35 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1/4 large
    white onion, minced
  • 1 c
    long grain white rice
  • 2 c
  • 2
    ears fresh corn, kernels removed or 2 cups frozen corn, thawed
  • 1 tsp
    kosher salt
  • ·
    freshly ground black pepper
  • 2
    poblano chiles, charred, peeled, stemmed, seeded, and chopped
  • 1/4 c
    sour cream
  • 1/2 c
    grated monterey jack cheese

How to Make Chile and Cheese Rice


  1. Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes.
  2. Add the rice and cook until the rice is opaque, about 10 minutes.
  3. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
  4. Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos.
  5. 5. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
  6. Remove from the oven and serve.

Printable Recipe Card

About Chile and Cheese Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Other Tag: Quick & Easy

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