Tomato-Rice Casserole with Poblanos and Melted Cheese

From Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Cookbook

Author(s): Rick Bayless

Page 260

Cuisine: Mexican

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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leene101

14 years ago

★ ★ ★ ★ ★ 4/5

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I have made this dish several times. I used three large poblanos which were very flavorful and I didnt need to use more.I also used canned tomatoes instead of fresh ones. and I used the chicken variation instead of beef and that worked really nicely. The last time I made this I had creme fraiche on hand and that was excellant, and very creamy what a treat.

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