Description
A creamy, cheesy rice casserole packed with green chiles, perfect as a side dish or vegetarian main course.
Ingredients
Units
Scale
- 2 cups cooked white rice
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, combine the cooked rice, sour cream, cheddar cheese, Monterey Jack cheese, diced green chiles, milk, and garlic powder. Mix well.
- Season the mixture with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 25–30 minutes, or until hot and bubbly and the cheese is melted.
- Garnish with chopped fresh cilantro if desired and serve warm.
Notes
- Use leftover rice to save time.
- Add cooked chicken or ground beef for a heartier dish.
- For extra spice, add a diced jalapeño or use hot green chiles.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg