This is an infallible, always popular recipe that can be a great foundation for experimenting. I made it with light sour cream and basmati rice, and it was great hot or cold. You can cut the cheese in half if you are trying to cut calories and fat. Rice & Green Chile Casserole


1 cup sour cream
1 cup Ortega diced green chiles
2 cups cooked rice
1/2 pound Monterey Jack cheese, cut into strips
1/2 cup shredded Cheddar cheese


Mix sour cream and chilies. Layer half of the rice, half of the sour
cream and chilies mixture and half of the cheese strips in a greased
1 1/2 quart casserole. Repeat layers. Cook uncovered at 350 degrees
until it bubbles, about 30 minutes. Sprinkle with the Cheddar cheese and
return to oven for another 15 minutes.
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