Creamy Cheesy Baked Green Chile Rice

Step 1: Poblano ... I usually roast my peppers by using the broiler for 5 or so minutes, turning often until the skin becomes blackened. You can also set them right on top of your burner if you have a gas stove. Once the skin of the pepper has blackened, transfer the pepper to a bowl and cover with plastic wrap. A small brown lunch bag, or even a ziploc bag works just as well. Let it rest 10 minutes, then peel off the skin, cut in half, remove the ribs and seeds, and chop. DO NOT rinse the pepper, you will rinse away all the good smoky flavor.

Step 2: Rice ... Cook the rice according to package directions. Stove top or a rice cooker works great.

Step 3: Dish ... In a large bowl, add the cheese, sour cream, slightly cooled rice (you don't want it steaming hot), all the peppers; and, season with salt and pepper. Add the mixture to a lightly greased casserole dish. I like to spray with a non-stick spray.

Step 4: Bake ... Preheat the oven to 400 degrees, add the casserole to the middle shelf, and bake uncovered for 20-25 minutes until heated through.

Step 5: Serve and ENJOY! ... I like to finish the dish with chopped cilantro, but that is optional. As I said, this is perfect with any Tex Mex or Mexican inspired recipes. It is a very easy dish to prepare; and is also fantastic to take to potlucks. It also, keeps very well in a warm crockpot for parties.