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Vegetarian, Americas

Rajas con crema with rice

Rajas con crema is a Mexican dish of roasted pepper strips simmered in a creamy corn and cream cheese sauce, served with rice and tortillas. For 4 people, it takes 50 minutes and is easy to make, at €2.50 per person. The key is letting the cream reduce gently, without a hard boil, so it turns thick and silky.

Today it's rajas con crema! Soft pepper strips in a creamy corn sauce, with rice and tortillas.

Rajas con crema with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Roasted, peeled peppers lose their bitterness and turn soft, almost melting, before joining a creamy sauce where corn adds a bit of crunch and sweetness. Cream cheese thickens the sauce without weighing it down, and the result feels like a gentle gratin you eat by the spoonful, wrapped in a warm tortilla.

It's a good pick for a meatless weeknight, mild enough that kids enjoy dipping their tortilla in it. It also works well on a Sunday, set in the middle of the table with rice and tortillas to share, so everyone can build their own plate.

The ingredients

4 people

Fruits and vegetables

  • Green peppers or poblano peppers 4
  • Onion 1
  • Garlic 2 cloves

Pantry

  • Canned sweet cornoften in the pantry 285 g
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick sour cream 20 cl
  • Plain cream cheese 100 g
  • Butter 20 g

Bakery

  • Corn tortillas 8

Allergens Lactose

The step by step recipe

  1. Broil the whole peppers in the oven, turn them over, then seal them in a bag for ten minutes and peel them. 20 min

    The skin slips right off after the bag, don't scrape it under running water.

  2. Cut the peeled peppers into thin strips, removing the seeds.

    Wear gloves if you're using real poblanos, they can sting your fingers.

  3. Melt the butter with the oil, cook the chopped onion and garlic, then add the pepper strips and the drained corn. 8 min

    Let the onion turn translucent, it brings out the sweetness.

  4. Add the cream and cream cheese, season with salt and pepper, and let it thicken over low heat. 8 min

    Taste before salting, the cream cheese is already salty.

  5. Cook the rice in salted water, warm the tortillas in a dry pan, and serve everything together. 12 min

    Wrap a portion of rajas in a tortilla, that's how they're eaten in Mexico.

Our tips to get it right

  • Pick plump green peppers rather than thin ones, they roast better and peel more easily once softened by the steam in the bag.
  • Drain the corn really well before adding it, otherwise its liquid waters down the cream and keeps it from thickening properly.
  • Prep the pepper strips ahead of time, they keep for a day in the fridge, so you only need to finish the sauce right before serving.

The variations

  • Swap the green peppers for real poblano peppers if you can find them, they have a stronger flavor with a slight kick.
  • For a heartier version, stir in diced roasted or shredded chicken along with the corn.
  • For kids, skip the broiler step and just pan fry the peppers for a few minutes, the flavor will be milder and the prep faster.

What to serve it with

  • Warm corn tortillas
  • Sliced avocado
  • Cold lemon water

Storage

Rajas con crema keeps for 2 to 3 days in the fridge in a sealed container. Reheat gently in a pan over low heat so the cream doesn't split. Freezing isn't recommended, the creamy sauce tends to separate once thawed.

Questions about this dish

Can I use heavy cream instead of thick sour cream?

Yes, just let it simmer a bit longer over low heat so it thickens as much as the thick cream would. The texture will be slightly looser, which still works well over rice.

Do I have to roast the peppers in the oven?

No, you can also char them directly over a gas burner flame, turning them with tongs. Resting them in a bag after roasting is still essential for peeling off the blackened skin easily.

Can I make this ahead for a dinner with friends?

Roast and peel the peppers the day before, they keep well in the fridge. Finish the creamy sauce right before serving so it stays nice and smooth.

What cream cheese works if I don't have plain spreadable cheese?

A fresh cheese like ricotta or well drained cottage cheese works too, as long as it isn't too watery. Avoid very salty cheeses, they would throw off the seasoning of the sauce.

How long does it take to make rajas con crema with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in rajas con crema with rice?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does rajas con crema with rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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