Rice and Poblano Casserole

Poblanos and rice - one of the best combinations ever. When I have leftover rice, I always throw it in the freezer to be able to make a simple casserole like this.

Unfortunately, we had eaten all the freezer rice, so I had to cook rice from scratch. That's okay. This casserole was worth it.

Rice and Poblano Casserole
2 poblano peppers
1 tbsp oil
1/4 cup diced onion plus 2 tbsp onion
1 clove garlic, chopped
3 cups cooked brown rice
1/2 cup plain yogurt
1/4 cup chopped cilantro (opt)
5 oz cheddar, grated
3/4 cup frozen corn, defrosted

Toast the poblanos over a gas burner or under the broiler until their skins are charred and blackened. Put in a covered pot until cool, then remove the stems and seeds. Scrape off the blackened skin (if you leave a little on the pepper, that's okay). Dice the flesh and set aside.

Warm the 1/4 cup diced onion over medium heat. Cook the onion and garlic until translucent, about 3 minutes. Add poblanos and cook another minute.

Crumble the rice into a large bowl. Add the onion mixture and stir well.

Whisk together the yogurt, cilantro and remaining raw onion. Stir into rice along with cheddar and corn.

Grease a 2-quart casserole. Spoon in the rice mixture. Cover and cook at 325°F for 25 minutes until heated through.

Serves 6

(This casserole can be made ahead and refrigerated. Bring it to room temperature before baking.)