A famous doctor in the soda field once asked us all, “Wouldn't you like to be a Pepper, too?" We wouldn't want to be a pepper, too short a lifespan, but we do love the way these roasted poblanos taste in this casserole. We also wouldn't want to be an ear of corn, but we gobbled up the scrumptious corn salsa that tops the casserole. Face it, we wouldn't want to be any food item; the only thing we want to be is you sitting down to this delicious meal.
Place poblano peppers and corn on separate halves of prepared baking sheet. Coat both with ½ tsp. olive oil. Spread corn into a single layer.
Broil in hot broiler until poblano skin is blistered and corn is browned, flipping poblanos and stirring corn every few minutes, 10-12 minutes.
Remove from oven and set poblanos aside to cool.
Reduce oven temperature to 400 degrees.
While peppers and corn broil, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ½" dice.
Zest lime, halve, and juice.
Mince cilantro (no need to stem).
Cook the Rice
Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. You may also use a cast iron skillet.
Add rice, taco seasoning, and ½ tsp. salt to hot pan. Stir in 1½ cups water and bring to a simmer.
Cover and place pan in hot oven. Cook until rice is tender, 18-20 minutes.
While rice cooks, make salsa.
Make the Salsa
In a mixing bowl, combine tomato, corn, 2 tsp. lime juice, 1 tsp. lime zest, half the cilantro (reserve remaining for rice), ¼ tsp. salt and a pinch of pepper.
Finish the Casserole
Carefully, place a dry towel or pot holder around handle of pan containing rice. Handle will be very hot!
Remove seeds from cooled poblanos and slice into thin strips.
Stir poblano strips, half the cheese, and remaining cilantro into rice. Top with remaining cheese and return pan to hot oven. Bake until cheese is melted, 4-5 minutes.
Top casserole with sour cream, crispy jalapeños, and salsa. (Taste crispy jalapeños before you add them to casserole. They are spicy!)
Serve family-style. Bon appétit!