Poblano Rice- Arroz Gratinado Poblano

Cheesy Rice! That is the name my friends gave this Poblano Rice dish. It's the perfect warm casserole to share with friends. 



  • 2 tbsp olive oil
  • 1 cup of long-grain rice
  • 1 small white onion diced
  • 2 cloves of garlic minced
  • 2 cups warm chicken broth
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 1/2-2 cups Mexican crema
  • 1 1/2 cups shredded Monterey jack
  • 2 Poblano or 3 Anaheim peppers roasted, peeled and diced
  • 1 cup Oaxaca cheese shredded
  • 2 green onions optional, sliced thin



  1. In a pan, heat 2 tablespoons of oil to medium heat. Add the rice and cook the rice for a few minutes, stirring often. After about 3 to 5 minutes, add the onion and garlic and cook for another minute.
  2. Add the chicken broth and all the dry spices, stir well to combine. Cover pan, bring to a boil, reduce heat to a low simmer (taste for salt). Cook rice, without disturbing it, for about 15 to 18 minutes, or until all the liquid is absorbed.
  3. Fluff the rice with a fork, then transfer to a baking dish that has been sprayed with oil. Stir in the Poblano peppers, crema and jack cheese. Cover with Oaxaca cheese, then cover with foil and bake at 350ºF for about 20 minutes. If you like the cheese brown, turn on broiler for 1 minute.
  4. If finishing on the stove top, mix in the crema, jack cheese and poblano. Stir well to combine. Cover with Oaxaca cheese evenly. Put lid back onto skillet and continue cooking on low until cheese melts. If using, garnish with 2 green onions, sliced thin.

Recipe Notes

If adding corn, I suggest adding 1 cup fresh corn right off the cob. Add the fresh corn in halfway through cooking the rice. If using frozen corn, add corn in during the last few minutes of cooking rice. Just spread out evenly and cover with lid for a few more minutes.