STREAMING NOW: Genius Kitchen's Tour of Food Network Fantasy Kitchen

Roasted Poblano Cheesy Rice

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“All credit for this recipe goes to Stacie at ChowMama (, one of my favorite sources of great recipes that are compatible with little eaters!”

Ingredients Nutrition


  1. Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
  2. Dice the poblanos.
  3. Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
  4. In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
  5. Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a