Prep: 10 Mins Cook: 60 Mins
Rice, spinach and cheese make a rich and creamy combination pepped up with diced green chiles. Serve with a sprinkling of ground black pepper.

Green Chile-Cheese Rice Casserole


  • 1 cup evaporated milk
  • 1 tablespoon butter or margarine
  • 1 small onion, chopped
  • 4 cups cooked white rice
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 package (10-oz.) frozen chopped spinach, thawed and drained
  • 1 1/2 cup sour cream
  • 3 cans (4-oz.) ORTEGA Diced Green Chiles


PREHEAT oven to 375°F. Lightly grease 2-quart casserole.

MELT butter in large skillet. Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 ½ cups cheese, spinach, sour cream, chiles and evaporated milk. Spoon into prepared casserole.

BAKE for 45 to 50 minutes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted. Season with salt and ground black pepper.
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