Cheesy Green Chile Rice Casserole Recipe
Creamy, cheesy baked rice folded with mild green chiles and warm spices. A cozy side or hearty meatless main.
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Servings:
Ingredients
Main Ingredients
- 4 cup cooked long-grain white rice
- 8 oz diced green chiles, drained
- 1.5 cup shredded Monterey Jack cheese divided
- 1 cup shredded sharp cheddar cheese divided
- 1 cup sour cream
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 0.75 cup finely chopped yellow onion
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp kosher salt to taste
- 0.5 tsp black pepper
- 0.25 cup low-sodium chicken broth or water
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro for garnish
Instructions
Preparation Steps
- Heat oven to 350°F and grease a 9x13-inch baking dish.
- Melt butter in a skillet over medium heat. Soften onion until translucent, about 5 minutes.
- Stir in garlic and cumin. Cook until fragrant, 30 seconds. Remove from heat.
- Whisk sour cream, cream cheese, broth, and lime juice in a large bowl until smooth.
- Fold in cooked rice, green chiles, sautéed onions, salt, pepper, and half of each cheese.
- Spread mixture in the dish. Top with remaining cheeses.
- Bake until hot and bubbling with lightly browned spots, 30–35 minutes.
- Rest 10 minutes. Sprinkle with cilantro and serve warm.
Notes
For a heartier version, stir in a cup of cooked shredded chicken or crumbled cooked chorizo. Want extra heat? Swap part of the mild chiles for hot green chiles or add a pinch of chili powder. Leftovers keep well refrigerated up to 4 days; reheat covered at 325°F until warmed through.
This recipe is an original creation inspired by classic Cheesy Green Chile Rice Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.