Rice casserole with poblano rajas, corn, and tomatoes (Cazuela de arroz con rajas, elote, y jitomate) from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (page 193) by Pati Jinich

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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

  • TrishaCP on July 12, 2016

    This made a fantastic side for grilled chicken. I chose to use brown rice, and I really liked the nuttiness and the texture it provided. As Pati says, the topping for the rice is really saucy, but I think I took that to mean it could be wetter than maybe intended, as I needed to bake the rice significantly longer than specified.

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