Green Chili Rice Recipe
Green Chili Rice Recipe photo by Taste of Home
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Green Chili Rice Recipe

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4.5 5 8
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Green Chili Rice is suggested by Sandra Hanson of Emery, South Dakota, a busy mother of triplets. "With only five ingredients, this rich and creamy rice casserole mixes up in a snap. I always get requests for the recipe," she remarks.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) green chilies
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1-1/2 cups uncooked instant rice

Nutritional Facts

1 cup: 279 calories, 14g fat (10g saturated fat), 49mg cholesterol, 588mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 8g protein.


  1. In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender. Yield: 4-6 servings.
Originally published as Green Chili Rice in Taste of Home April/May 2001, p9

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Stardust1221 User ID: 8675569 240216
Reviewed Dec. 25, 2015

"The rice didn't cook"

sashay49 User ID: 2726358 35223
Reviewed Aug. 23, 2014

"I found this recipe in the TOH magazine many years ago, and loved it! But over the years I lost it and after many times searching the web site finally found it again. I am so happy! I am not a rice eater but I crave this recipe when I make chicken cheese enchiladas. It is so easy with few ingredients and everyone loves it. Thank you Sandra Hanson! Definitely Five Stars!"

4Huskers User ID: 5191012 204181
Reviewed Feb. 16, 2013

"This was excellent! We had it as a side dish for our enchilada dinner then the rest we had with scrambled eggs and sausage. Very good!"

carrie carney User ID: 1551037 204180
Reviewed Dec. 18, 2012

"Easy and delicious. Went over we'll with entire extended family. Even kids. Will definitely make again."

Nstub User ID: 5560020 35428
Reviewed Nov. 3, 2010

"My family loved this, it was so filling and superb!"

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