Tomato Poblano Rice Cassarole

Ingredients

  • 1 lb fresh poblano chiles (about 6)

  • 1 lb tomatoes

  • 1 cup rice

  • 1 tbsp olive oil

  • 1 large white onion, coarsely copped

  • 3 garlic cloves, minced

  • 1/2 tsp dried oregano

  • 2 tsp salt

  • 8 oz Monterey Jack cheese, grated

Make

  1. Roast chiles and tomatoes on baking sheet, 4" below hot broiler until blackened on all sides
  2. Remove, cover with towel and let rest 5 min. Peel chilis, cut into pieces. In separate bowl, peel tomatoes, chop coarsely, collecting juices
  3. Bring 2 quarts water and 1 tsp salt to boil, add rice, simmer uncovered for 15 min. Strain off water and allow rice to cool
  4. Meanwhile, heat oil in skillet, add onion and garlic. Cook 5 min. Add oregano, 1 tsp salt, chiles, tomatoes and juices, and simmer (5 min)
  5. Grease 8x8 dish, make two layers of rice, chili-tomato mixture, and cheese
  6. Bake at 350F for 20-30 min

YIELD | 6 servings

TAGS | Mexican