Prep: 10 Mins Cook: 65 Mins
Cooking the rice twice is the secret to this creamy and highly flavored casserole. The green chiles and pimientos add color and zip.
Cooking the rice twice is the secret to this creamy and highly flavored casserole. The green chiles and pimientos add color and zip.

Rice and Chile Au Gratin

Ingredients

  • 1 1/2 cup rice
  • 1 can (10.75-oz.) condensed cream of mushroom soup
  • 1 onion, peeled and chopped
  • 4 ozs. diced pimientos, drained
  • 1/4 cup 2% milk
  • 1 tablespoon ORTEGA Diced Green Chiles, drained
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cup rice
  • 1 can (10.75-oz.) condensed cream of mushroom soup
  • 1 onion, peeled and chopped
  • 4 ozs. diced pimientos, drained
  • 1/4 cup 2% milk
  • 1 tablespoon ORTEGA Diced Green Chiles, drained
  • 1/2 cup shredded cheddar cheese

Directions

Cook rice according to package directions.

Preheat oven to 350°F. Lightly grease a baking dish.

Combine rice, soup, onion, pimientos, milk and chiles in a large bowl. Spoon into prepared baking dish. Bake for 40 minutes. Top with cheddar cheese and bake until cheese is melted, about 5 more minutes. Serve hot.

Cook rice according to package directions.

Preheat oven to 350°F. Lightly grease a baking dish.

Combine rice, soup, onion, pimientos, milk and chiles in a large bowl. Spoon into prepared baking dish. Bake for 40 minutes. Top with cheddar cheese and bake until cheese is melted, about 5 more minutes. Serve hot.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.