Cheesy Corny Mexican Rice & Chicken Enchilada Casserole (with added Poblano, Jalapeno & Onion)

Tonight my son and his girlfriend came for dinner.  I decided to make them my Chicken Enchilada Casserole...but a slightly modified version.  This time I added 1 large diced Poblano pepper, 1/2 of a diced small onion, and 1 finely diced jalapeno pepper, and sauteed until tender and slightly caramelized to the shredded chicken and cheese filling.  I also used some pepper jack cheese in addition to the Monterey jack cheese to give it a little more zing.  Here is a link to the Chicken Enchilada Casserole that I embellished.  http://gourmetgirlcooks.blogspot.com/search/label/Chicken%20Enchilada%20Casserole

I also tried a new recipe for Cheesy Mexican Rice and altered it slightly by adding an 11-oz can of Del Monte's Summer Crisp corn.  It was really good and the recipe is definitely a keeper.  I will post the recipe for the rice below.

Added sauteed Poblano peppers, onions and a jalapeno pepper to the enchilada casserole.

The small peppers on the left are jalapenos; the larger pepper on the right is a Poblano.

The Cheesy Mexican Rice had minced garlic, diced onions and diced jalapeno peppers.

Voila...delicious Cheesy Mexican Rice!

BOOM...exploding with deliciousness!

Cheesy Mexican Rice

Ingredients:
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
2 cups chicken or vegetable broth
1 (14.5 oz.) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste (optional)
1/4 cup chopped fresh cilantro (optional)

1 11-oz can "Del Monte Summer Crisp" yellow corn (optional)
1 cup shredded cheddar cheese

Directions:
In a large saucepan, melt the butter over medium heat.  Add the rice, onion, jalapeno, and garlic. Cook until the rice is browned and vegetables are tender.  Stir in the broth, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.  Stir in the cilantro, corn and cheese and transfer to a serving bowl.