Green Chile Rice Casserole is a brain-dead simple way to make leftover rice into a tasty side dish … with only 5 minutes preparation. With just a few simple ingredients, you just layer rice, sour cream-green chile mixture, and shredded cheese into a casserole, bake, and voila! A dish everybody loves.
This is the kind of dish you can throw together when company shows up, take to a party, or just make for the family when they want a treat. Rice and green chiles go together like soup and sandwich, and with sour cream and cheese, this is definitely comfort food.
Personally, I like the simple dishes that only have a few ingredients the best – I’m more likely to make them again and again. So, put this one in your recipe box, and you’ll find it comes in handy over and over. Hope you like it!
- 3 cups cooked rice (with or without salt)
- 1 cup diced mild green chiles
- 1 cup sour cream
- 2 cups shredded Montery Jack & Cheddar cheese
- 6 green onions, sliced, about ½ cup
- Preheat oven to 350 degrees.
- Mix the sour cream and green chiles.
- In a greased 1½ quart baking dish, layer half the rice, then half the sour cream and green chile mixture, half the shredded cheese, then half the green onions.
- Repeat the layers, reserving the onions until time to serve.
- Bake uncovered until bubbly, about 30 minutes.
- Remove from oven, top with remaining green onions, and serve
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