Poblano, Corn and Rice

Every so often plain ole rice doesn’t tickle my fancy. I need something in it that you isn’t salt. Some sustenance.

I’m also making a casserole and did not feel like making a bag if steamable rice with corn and poblano in it. Sure it might be the easy way but still. I can make it myself.

That and I can’t see myself paying for something that I have most of the ingredients for anyway.


Poblano and Corn Rice

Half a poblano pepper, deseeded and chopped
1 cup corn
3 cups rice, cooked
1/2 cup sweet onion, chopped


Cook the rice.

While the rice is cooking, heat a skillet on medium heat and sauté the corn, poblano, and onion until tender.

When rice is done cooking, add the corn mixture to the rice and fold in until everything is well combined.

Makes 6. Calories: 136, Carbohydrates: 30 grams, Sugar: 2 grams, Fiber: 2 grams, Protein: 3 grams.

The way the corn pops as you bite into the rice creates a delightful crunch. Add the heat of the poblano and there’s this nice hominess to it.

Its like you’re in the Southwest and they don’t believe in plain rice. Real cowboys add corn and poblano and onions to their rice. There is no such thing as blandness in the Southwest.

This side would go great in carnitas, or to compliment enchiladas.

Either way, its yummy.

And I’m putting it in a casserole.


One thought on “Poblano, Corn and Rice

  1. Pingback: Cowboy Casserole | The DIABETIC Kitchen

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