Green Chili Rice Casserole Recipe

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"This cheesy bake is wonderful for church potlucks because it goes well with any main course," reports Naomi Newkirk from Sacramento, California. "I often sprinkle a little paprika over the top for color."
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 384 calories, 23 g fat (14 g saturated fat), 83 mg cholesterol, 473 mg sodium, 26 g carbohydrate, 1 g fiber, 13 g protein.

Directions

  1. 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.
Originally published as Green Chili Rice Casserole in Quick Cooking July/August 2003, p13

Nutritional Facts

1 serving (1 cup) equals 384 calories, 23 g fat (14 g saturated fat), 83 mg cholesterol, 473 mg sodium, 26 g carbohydrate, 1 g fiber, 13 g protein.

Reviews for Green Chili Rice Casserole

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 16, 2014

"This was easy and delicious. I used Co-jack cheese instead of Monterey jack simply because it was what I had on hand. High recommend this as a side dish to Pepper Jack Stuffed Chicken."

MY REVIEW
Reviewed Sep. 14, 2014

"I've made this a couple times now, per others' suggestions I have layered the rice mixture with the cheese x2 in the casserole dish, ending with the cheese topping. It's a nice alternative to plain rice as a side dish, especially if you are serving a main that doesn't have a sauce to pour over rice. The chili flavour is very mild, not spicy at all. I generally have all of these ingredients on hand, so I find this dish very convenient to make as well... Light sour cream can be used with no real difference to the flavour."

MY REVIEW
Reviewed Mar. 30, 2014

"Great combination. I too use shredded cheese instead of cubes. I served it with plum-glazed chicken. Thank you for sharing."

MY REVIEW
Reviewed Jan. 21, 2014

"I made 1 1/2 times the recipe for our Sabbath fellowship. I added 1 tablespoon each seasoning salt & garlic powder, used 2 (7 oz.) cans green chilies & a blend of 3 different pepper jack cheeses. I added 3/4 cup chicken broth for warming in a crockpot. I think it would have gone over better if I had put shredded cheddar on the top. I brought most of the pot home. I thought it tasted good, however."

MY REVIEW
Reviewed Jun. 17, 2012

"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."

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