Green Chili Rice Casserole
This is a dish that feels like a warm hug. It’s cheesy, creamy, and packed with a gentle warmth from the green chiles. A guaranteed crowd-pleaser and a perfect, low-effort side dish for any meal.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 8 1x
- Category: Side Dish
- Cuisine: Southwestern
Ingredients
Scale
- 4 cups cooked white rice
- 8 ounces canned green chilies (don’t drain!)
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Mix Everything. In a large bowl, combine the cooked rice, green chiles (with their liquid), 1½ cups of the shredded cheese, sour cream, and all the seasonings. Stir until everything is well coated.
- Transfer & Top. Lightly grease a 9×13-inch baking dish. Spread the rice mixture evenly in the dish. Sprinkle the remaining ½ cup of cheese over the top.
- Bake. Place in a preheated 350°F (175°C) oven and bake for 20 minutes, or until the edges are bubbly and the cheese is golden brown.
- Rest & Garnish. Let the casserole cool for 10 minutes before serving. Sprinkle with fresh parsley or cilantro for a final touch.
Notes
- Serving Suggestions: This pairs perfectly with grilled chicken, steak, or alongside enchiladas. It also works as a main dish if you add a protein.
- Tips & Tricks: Use day-old, chilled rice to prevent the casserole from getting mushy. For a spicier kick, use hot chiles or add a finely diced jalapeño.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or a 350°F oven until warmed through. You can also freeze the unbaked casserole for up to 3 months; just add extra baking time from frozen.
Find it online: https://new.projuktigeek.com/green-chili-rice-casserole/