September 3rd, 2015

Cheesy Green Chili Rice

We eat a lot of tacos and enchiladas around here, and this Cheesy Green Chili Rice is my easy, go-to side dish whenever I’m serving Mexican food. My whole family loves it, and I usually have all of the ingredients on hand. This rice doesn’t really look like anything special, but it’s full of flavor, and a welcome change from plain old rice. Plus, it’s loaded with cheese, so you really can’t go wrong. I usually cook the rice in my rice cooker, then add the remaining ingredients and bake. It’s also a great way to use leftover rice.

Cheesy Green Chili Rice

Cheesy Green Chili Rice

Preparation 10 2017-03-23T00:00:00+00:00 Cook Time 20 2017-03-23T00:00:00+00:00
Serves 1     adjust servings

Ingredients

  • 4 cups cooked rice
  • 2 (4 oz.) cans diced green chilies
  • 1 cup sour cream
  • 1 cups shredded Monterrey Jack or pepper jack cheese
  • 2 cups shredded cheddar cheese, divided
  • 1-2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash of cayenne pepper (optional)

Instructions

  1. Preheat oven to 350 degrees. In a large bowl, combine rice and remaining ingredients, reserving 1 cup of the cheddar cheese for topping.
  2. Transfer the rice mixture to a greased 2 quart baking dish. Cover and bake for 25-30 minutes or until heated through. Remove from oven and sprinkle with the reserved cup of cheddar cheese.
  3. Place under the broiler for about 2 minutes, or until cheese is melted and bubbly. Garnish with additional chopped cilantro, if desired.
 Who Dished It Up First: Adapted from Taste of Home

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Comments

  1. Mm, looks amazing! So appetizing that might be even my main!

  2. This is sooooo right up my alley. Cheesy and chili goodness. Looking forward to trying out your recipe.

  3. This looks fantastic. My kids would love this.
    My kids are not fans of tomatoes and rice. So I don’t fix Spanish rice with tacos.
    This looks so easy!

  4. Great recipe, we added black beans and smoked chicken to make it a full meal.

  5. Lisa Looney says:

    Try adding frozen roasted corn
    Trader joes has a great one

  6. Making this for a party! Looks good! Have you prepared it before hand and baked it later?

    • I haven’t, but I’m sure it would work just fine. The rice might soak up some of the moisture, so you might want to add a bit of extra sour cream and cheese.

      • Thanks! I made it today and it turned out great making it before hand. Everyone loved it! I’m going to make it again next weekend for another birthday party I’m hosting. Super easy and tasty!!!

  7. So, so easy and so very delicious! I was stumped about what to make for dinner and ran across this recipe I had pinned. Made it as directed but added some shredded rotisserie chicken I had on hand. Perfect main dish! It’s earned its way into my go-to recipe file! Thanks for sharing this.

  8. I made this last night for Cinco de Mayo. Since I am grain free, I substituted riced cauliflower for the rice and used light sour cream. Reduced the calories to 210 per serving. It was delicious.

  9. This was an excellent compliment to our simmered salsa chicken and grilled corn. SO easy too!

  10. Jacqueline says:

    WOW! I swapped the rice for Trader Joe’s white quinoa and used the pepper jack option. This was sooooo good! I think it would also be good as a dip with corn chips at a party- could even add some chopped and seeded tomatoes for zing! Thank you so much for sharing!

  11. I tried this as a side dish a few months ago and loved it. Then I thought “I can turn this into a main dish casserole!” Which I did and now it’s one of my family’s favorite casseroles! I added an extra cup and a half of sour cream, 2 more cams of green chilies, 2 cups of cooked chicken and a cup of frozen corn. I made it the same way but added those ingredients and WOW! It’s almost like a creamy tex mex risotto. And it reheats wonderfully. Thank you for inspiring our new favorite!!

  12. How well does this freeze??

 

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