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.

Rice and Chile Au Gratin


  • 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


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.

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