Chile and Rice Casserole

Three days and counting until Cinco de Mayo! If you're entertaining a crowd, they'll enjoy Chile and Rice Casserole. Super easy and vegetarian to boot! This is a definite go-to recipe for any type of party or potluck.

It can stand as a main course, or side dish for tacos or burritos. Bring on the tortilla chips, too!

  • Two 7-oz cans diced roasted green chiles, drained
  • 3 pints low-fat sour cream
  • 1 t. salt
  • 6 c. cooked rice (white or brown, but remember - whole grain is healthier!)
  • 1 1/2pounds Montery Jack cheese, sliced into 1/2 inch strips
  • 1 c. shredded cheddar cheese


In a medium bowl, mix the chiles, sour cream and salt together.

Spray a 13x9 inch baking dish with cooking spray. Layer 1/3 of the cooked rice into the dish, cover with 1/2 of the sour cream mixture and 1/2 of the Montery Jack cheese strips. Repeat the layers again, then end with a layer of rice. Top with the cheddar cheese and cover with foil.

Bake in a preheated 350 degree oven for 1-1 1/2 hours until bubbling and brown on the edges.

Serves 9-12 people! Party on!!

Short cuts: Make the dish ahead of time and refrigerate for up to a day, and/or bake ahead of time and serve at room temperature.

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