Rio Bravo Rice-Stuffed Poblanos Recipe


  • 1 cup, uncooked Texmati® White Rice
  • 6 large poblano peppers
  • cooking oil
  • 2/3 cup sour cream
  • 1 1/2 cups smoked Gouda, or Cheddar cheese, shredded, divided
  • 1 cup frozen whole kernel corn, thawed
  • 1/3 cup cilantro leaves, chopped (plus additional for garnish)
  • Salt and pepper, to taste


  • Preheat oven to 400 degrees F
  • Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on baking sheet.
  • Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper.
  • Divide mixture among the peppers; sprinkle with remaining cheese.
  • Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
*Recipe courtesy of USA Rice Federation.