Rice and Green Chile Casserole
Prep time
Cook time
Total time
A popular family dish that is also a great way to use leftover rice. I made this with Select New Mexico Mild Green Chiles, which is ideal for heat level and the large dice size.
Author: Mary Janeway
Recipe type: Side Dish
Serves: 8
Ingredients
- 3 cups cooked rice (cooked your usual way, with or without salt)
- 1 cup sour cream
- 1 cup diced mild green chiles (we used Select New Mexico Mild)
- ½ lb Monterey Jack cheese, cut in strips
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Mix the sour cream and chiles.
- In a greased 1½ quart baking dish, layer half the rice, then half the sour cream and green chile mixture, then half the Monterey Jack slices.
- Repeat the layers.
- Bake uncovered until bubbly, about 30 minutes.
- Sprinkle with the Cheddar cheese and bake another 10 minutes
A very simple, quick side dish made with just rice, sour cream, green chiles, and cheese. Ideal with Mild Select New Mexico Green Chiles and popular with just about everyone! I also tried it with Select New Mexico Hot Green Chiles – too hot! If you like some heat, I suggest making it with mild and adding 1 to 2 tablespoons of the hot.
I have also made this dish with a good medium, like Big Jims. which is also very good.
Dear Denver Green Chile:
I am assuming you pre-cook the rice before adding it to the recipe…correct??
Thanks very much and We LOVE your website and recipes!
Regards,
Susan (and Scott) Lindstrom
You all know that real green chile comes from New Mexico???!!!!!!!!!!!!!!!!!!