The egg-stuffed poblanos are a wonderful and healthful way to spice up your scrambled eggs in the morning. You can adjust the quantities and ingredients to suit your preferences. I constantly make do with what I have on hand. Serve alongside your preferred salsa.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 2-quart casserole |
Ingredients
- ¾ cup uncooked basmati rice
- 5 cups water
- ¼ cup butter
- 3 pounds sweet onions, coarsely chopped
- 1 cup half-and-half cream
- 1 ½ teaspoons salt
- 2 cups shredded Swiss cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
- Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside.
- Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and 1 3/4 cup of Swiss cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup Swiss cheese over top.
- Bake uncovered in the preheated oven until rice is tender and top is lightly browned, about 1 hour.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 552 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this ,so delicious
We made this and added extra cheese and garlic, I’m curious has anyone made this in advance, frozen it and then reheated it? If yes any pointers? Thanks.
I made it to server with smoked onion bombs so i used the discarded “onion guts” for this recipe with a few tweaks. I cooked the rice to half done in beef consume and I added 1T of minced garlic to the onions. Perfect side for this big Sunday Family supper!
I don’t usually like a casserole without meat,but this is really good.Made it exactly by recipe.
Easy and delicious!
I don’t usually comment but this was too good not to. Only modification I made was to amp up the shredded cheese because I’m a cheese fan. So I used closer to three cups. Everything else was perfect. Two of us ate half the pan in one sitting.
This was a huge hit at Easter. I followed the suggestion to cook with rice with chicken stock and I added some sauteed red and yellow bell pepper for color. Fabulous. It was liked a baked – and much less time consuming – rissoto.
Recipe Group selection 3/23/13. Sorry, I am late with my reviews. Having read the consistent comment that this was bland, I made one minor addition. As I assembled the dish for baking I added a good amount of fresh, coarsly ground black pepper. Somehow that showcased my (very pricy) sweet Vidalia onions. We all liked it and will have it again. Thanks, Bobbie.
Recipe Group Selection: 23, March 13 ~ Loved it! Do I think more spices could be added for extra seasoning, absolutely. I also think more rice could be added to the dish as it seemed to get lost in 3#’s of onions. But my DH and I did enjoy the simple taste of this dish. I ran the onions and the Swiss cheese through the food processor to help speed up the process. This dish makes A LOT if you make the full batch. My 2 qt. casserole dish must not have been deep enough, as I had run-overs in the oven. Enough spillage, that I’m thankful for the self-cleaning feature on my oven. My parents also enjoyed this side dish. I re-purposed the leftovers into a breakfast casserole that I was making the next night. It worked great and added delicious flavor to ‘Slow Cooker Western Omelet’ from AR. Thanks Bobbie for sharing your recipe, I will be making it again.
Made this for Recipe Group…We thought this was very good! After reading the reviews, I decided to add a few things…I sauteed garlic w/ the onion (cooked in butter and a bit of evoo). I also used a mix of swiss, Ballyshannon and parmesan cheeses, which gave this a great flavor. I looked really ‘white’ while I was mixing everything together, so I threw in some parsley for a little color. This had a really nice flavor, and I would make it again! Thanks for sharing. 🙂
This had nice onion flavor. The rice wasn’t very noticeable and the swiss flavor wasn’t really there. I used leftover rice so put it in frozen to prevent over cooking. This way baked in 30 minutes. We didn’t care for this as a side dish. I wasn’t sure what the texture and rice onion ratio would really end up like when I started this but it seemed like just a big pile of onions. This is probably preference and I thought it might be the case so I made it with chile verde tacos. It was a nice topping for the tacos and I would make it for that use again with a couple of tweaks. Made this for recipe group 3/25/13.
Did a little crying peeling all those onions but it was well worth it. Made recipe as is. I am thinking I will try it with some sour cream on top as I serve.
Made for recipe group 3/23/13. WE loved this. Made to go with steak and it was a great combo. I cut recipe in 1/2 and it was a perfect amount to only have just a little leftover. I was thinking some nutmeg for the next time but no changes are necessary really.
This recipe was the March 23, 2013 Recipe Group Selection. I thought this was a nice side dish that complimented the Flat Iron Steak with Balsamic Reduction I had made. Although I was pleased it didn’t compete with the flavors of the steak, I felt it could have had a little more jazz. It was just a little too bland for us.
Husband said we could make this again sometime. Did add some red pepper flakes for flavor. After in oven, I wished I would have thought to have added mustard powder as I think it would have went well with the swiss cheese flavor. Served with grilled pork chops and broccoli.
It was very delicous. The only thing I added was 4 cloves of garlic and I used regular white rice.
This was good, but couldve been better. It just wasnt creamy enough. we had it with a cauliflower au gratin and mixed together were fabulous. If i do decide to make it again i will make a gravy with the half and half and swiss. Try it, but make a roux with the half&half and some chicken broth/stock and then mix in the swiss then add in the onions and rice-it will be fantastic:)
I thought this was really delicious with a couple additions. Another review said it needed some spice so I added 3 minced garlic cloves when the onion were almost done cooking. I also added a T. or so fresh parsley, salt (not 1 & 1/2 t.) and pepper to taste. I would probably make this again.
I could not bring myself to use a whole 3# bag of sweet onions for just my boyfriend and I, so I just used about half (4 large onions). I reduced the salt for fear that 1 1/2 tsps. would make it too salty. The half and half combined with the swiss cheese made for a fluffy, almost egg-like texture that I liked quite a bit. But, I found the casserole almost too sweet. The other ingredients were not savory enough to contrast the sweetness. Perhaps cooking the rice in a chicken broth and adding spices might help with that.