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Southwestern Rice Bake

 Southwestern Rice Bake
Whenever I have a hard time planning dinner, my husband requests his favorite bake. Often, I use it as an entree, served with warm tortillas. Other times, I eliminate the meat and present it as a spicy side dish.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 3 cups cooked brown or white rice
  • 1/2 pound ground turkey or beef, cooked and drained
    With Johnsonville Italian Sausage.

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  • 1-1/4 cups sour cream
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sliced ripe olives, chopped tomatoes and green onions, optional


  • In a large bowl, combine the rice, beef, sour cream, 3/4 cup of
  • Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and
  • pepper.
  • Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining
  • cheeses. Bake, uncovered, at 350° for 20-25 minutes or until
  • heated through. Serve with olives, tomatoes and onions if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 612 calories, 36 g fat (23 g saturated fat), 133 mg cholesterol, 811 mg sodium, 39 g carbohydrate, 3 g fiber, 29 g protein.