Cheesy Green Chile Rice Casserole
A cozy, Tex-Mex–inspired bake with tender rice, mild diced green chiles, and a creamy sour-cream base folded with Monterey Jack and cheddar, then baked until golden and bubbly. Perfect for potlucks, taco nights, holiday spreads, or an easy weeknight side that reheats beautifully.
Ingredients
- 2 cups cooked white rice (day-old preferred)
- 1 (4 oz) can diced green chiles, drained
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper, to taste
- 2 tbsp chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8- or 9×9-inch baking dish.
- In a large bowl, break up the cooked rice so there are no clumps. Add green chiles, sour cream, garlic powder, onion powder, half of the Monterey Jack and half of the cheddar, plus salt and pepper. Stir until fully combined and creamy.
- Spread the mixture evenly in the prepared baking dish. Top with the remaining Monterey Jack and cheddar cheeses.
- Bake uncovered for 25–30 minutes, until the casserole is set and the top is melted and bubbly with light golden spots.
- Let rest 5 minutes for cleaner slices. Garnish with chopped cilantro if desired and serve warm.
Nutrition
Serving: 1peopleCalories: 310kcalCarbohydrates: 25gProtein: 10gFat: 19gSaturated Fat: 11gSodium: 480mgFiber: 1gSugar: 2g
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