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
- 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.
1 cup: 384 calories, 23g fat (14g saturated fat), 83mg cholesterol, 473mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 13g protein
Reviews for Green Chili Rice Casserole
"Nice, and very easy to make in a hurry."
"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."
"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."
"Great combination. I too use shredded cheese instead of cubes. I served it with plum-glazed chicken. Thank you for sharing."
"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."
"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."