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Green Chili Rice Casserole

"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

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 sour cream

Directions

  • 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.
Nutrition Facts
1 cup: 384 calories, 23g fat (14g saturated fat), 83mg cholesterol, 473mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 13g protein.

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Reviews

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Average Rating:
  • lolohiser
    Mar 31, 2015

    Nice, and very easy to make in a hurry.

  • allenfive
    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.

  • Sprucetree18
    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.

  • paul3303
    Mar 30, 2014

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

  • mother of 3
    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.

  • jenny4b
    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.

  • kathed5
    Jan 24, 2012

    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!

  • cmkarkos
    Sep 27, 2011

    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..

  • devilgrrl
    Dec 8, 2010

    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.