Green Chili Rice Casserole Recipe
- 4 cups cooked rice
- 2 cans (4 ounces each) chopped green chilies
- 1/2 teaspoon salt
- 3/4 pound Monterey Jack cheese, cut into 1/2-inch cubes
- 2 cups (16 ounces) sour cream
- In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Yield: 8 servings.
Reviews for Green Chili Rice Casserole(4)
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I've made this recipe twice now. It is so easy and so tasty. I, too, shredded the cheese for easier combining. Also, I roasted Pasilla peppers and cut them up instead of using canned chilis. Added a smokey flavor. Love this recipe.
The combination of these ingredients are fantastic! I have made this twice, both times as a side for guests when I make a taco bar. I shredded the Monterey Jack cheese the 2nd time, and it seemed to be a better mix. I LOVE this recipe!
This is soooo close to my mother's recipe that has been in the family for over 60 years! I LOVE IT! However, mom's called for 1/4 cup softened butter in the rice mixture.
With this recipe, I used shredded monterrey jack cheese instead. I layer 1/2 of the rice mixture, topped with 1/2 the cheese, another layer of the rice mixture, then the other 1/2 of the cheese on top. COMES OUT PERFECT!
BTW...this recipe goes GREAT with the Slow-Cooked Flank Steak recipe on this website..
I modified this by only putting in 1 cup of sour cream & substituting a can of fiesta nacho cheese soup for the other cup of sour cream. Also added 1 cup shreeded monterey jack cheese & added garlic powder & a little more salt. Turned out very tasty but next time i think i will add corn & cubed chicken.
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