Description
This Cheesy Green Chili Rice Casserole is a quick, creamy, and comforting Tex-Mex side dish! Made with cheddar cheese, sour cream, and mild green chilis, it’s the perfect way to use up leftover rice. Serve alongside tacos, enchiladas, grilled meats, or as a delicious vegetarian main dish.
Ingredients
Scale
- 4 cups cooked white rice
- 8 ounces canned green chilis
- 2 cups shredded cheddar cheese, divided (reserve 1/2 cup for topping)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley or cilantro, for garnish
Instructions
1. Preheat & Prepare Mixture:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the cooked rice, green chilis, 1½ cups shredded cheddar cheese, sour cream, garlic powder, salt, and pepper until well combined.
2. Assemble & Bake:
- Spray a 9″ x 13″ baking dish with nonstick cooking spray.
- Spread the rice mixture evenly in the baking dish.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake for 20 minutes, or until the cheese is bubbly and golden brown.
3. Garnish & Serve:
- Let the casserole cool for 10 minutes before serving.
- Garnish with chopped parsley or cilantro.
- Serve warm and enjoy with Tex-Mex dishes like tacos, enchiladas, or fajitas!
Notes
- For extra flavor, mix in ½ teaspoon cumin or chili powder.
- Make it spicy by adding diced jalapeños or hot sauce.
- To make it a meal, stir in shredded chicken, black beans, or cooked ground beef.
- For a crispy topping, add crushed tortilla chips or breadcrumbs before baking.
