Cheesy Green Chile Rice Casserole
A cozy, creamy Tex-Mex-inspired rice casserole with mild green chiles and a golden, cheesy top. Perfect as a crowd-pleasing side or an easy main when you add chicken or black beans—great for holidays, potlucks, or weeknights.
Ingredients
- 2 cups cooked white rice (cooled; day-old works best)
- 1 can (4 oz) diced green chiles (mild or hot)
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, mix the cooked white rice, diced green chiles, sour cream, half of the Monterey Jack, and half of the cheddar until well combined.
- Season with garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.
- Spread the mixture evenly in the prepared baking dish and top with the remaining Monterey Jack and cheddar.
- Bake for 25–30 minutes, until the top is melted, bubbly, and lightly golden around the edges.
- Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition
Serving: 1peopleCalories: 310kcalCarbohydrates: 25gProtein: 10gFat: 19gSaturated Fat: 11gSodium: 480mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!