Tomato-rice casserole with poblanos and melted cheese (Arroz gratinado) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 260) by Rick Bayless

  • dried oregano
  • tomatoes
  • rice
  • poblano chiles
  • white onions
  • Chihuahua cheese
  • EYB Comments

    Can substitute any melting cheese for Chihuahua cheese. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any melting cheese for Chihuahua cheese. See recipe for variations.

  • michalow on February 12, 2022

    This comes together pretty quickly once the poblanos are roasted -- a step that could easily be done in advance. I served with green beans and some lightly dressed lentils, and it made a delicious and satisfying meal.

  • Dcampos on June 29, 2019

    I made the creamy rice casserole with poblanos and corn variation. I used vegan cream cheese instead of the thick cream. Really delicious.

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