Looking for a cozy, cheesy side dish with a Tex-Mex twist? Meet Green Chili Rice Casserole. It’s creamy, spicy, and loaded with cheddar goodness. Green chilies bring the heat, sour cream makes it rich, and every bite is a perfect mix of comforting flavors. You’ll find this dish everywhere in the Southwest, especially in New Mexico, where Hatch green chilies reign supreme. The best part? It’s easy to make, totally customizable, and always a crowd-pleaser. Whether it’s a family dinner or a potluck, this casserole is guaranteed to be a hit.
Quick Recipe Rundown
Time Commitment:
- Prep: 5 minutes
- Bake: 20 minutes
- Total: 25 minutes
Servings: Serves 8. Perfect for sharing at family dinners or parties. Need less? Halve it. Cooking for more? Double up and bake in two dishes.
Cooking Skill Level: Beginner-friendly. If you know how to stir and bake, you’ve got this!
You’ll Need:
- A 9 x 13″ baking dish (or something similar)
- A big mixing bowl
- Nonstick spray
- An oven set to 350°F
Make-Ahead Option: You can prep this casserole a day in advance and pop it in the fridge. Want to freeze it? No problem, it holds up for three months.
What You’ll Need
Ingredients:
- 4 cups cooked white rice (room temp is best)
- 8 oz canned green chilies (go mild or spicy—it’s your call)
- 2 cups shredded cheddar cheese (save ½ cup for the top)
- 1 cup sour cream (regular or light)
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp chopped parsley or cilantro (optional garnish)
Ingredient Swaps:
- Cheese: Swap cheddar for Monterey Jack or Pepper Jack if you want more flavor.
- Sour Cream: Greek yogurt works if you’re keeping it lighter.
- Green Chilies: Fresh roasted Hatch chilies or poblanos are great substitutes.
- Spice it Up: Toss in diced jalapeños or red chili flakes for extra heat.
Tips:
- Use leftover or freshly cooked rice, just make sure it’s not clumpy.
- If your canned chilies are in water, drain them. If they come in sauce, keep it for that extra punch of flavor.
- Herbs are optional but add a nice finishing touch.
Easy Step-by-Step Instructions
Preheat the Oven:
Set your oven to 350°F and spray your baking dish so nothing sticks.
Combine Everything:
Grab a big bowl and mix the rice, chilies, 1½ cups of cheese, sour cream, garlic powder, salt, and pepper. Stir until it’s all evenly coated and creamy. Helpful Tip: Use rice at room temperature for easier mixing.
Assemble the Dish:
Spread the mix evenly into your greased baking dish. Smooth it out with a spatula. Sprinkle the remaining cheese over the top.
Bake It to Perfection:
Bake for about 20 minutes until the edges are bubbling and the cheese on top is melty and golden brown. Don’t overbake! You want it creamy, not dry.
Cool and Serve:
Let it cool for 10 minutes before digging in. Garnish with parsley or cilantro for a fresh pop of color. What to watch for: It should smell like cheesy, roasted goodness and hold its shape when you cut it.
Make It Your Own
- Gluten-Free? Double-check your ingredients, but most of this recipe is naturally gluten-free.
- Vegan Option: Use dairy-free cheese and sour cream, and try swapping rice with cauliflower rice for a low-carb take.
- Boost the Flavor: Add sautéed onions, bell peppers, or even cooked chicken or shrimp to make it a main dish.
- Seasonal Add-Ins: Toss in fresh corn in the summer or roasted squash in the winter for a seasonal twist.
How to Serve and Store
- What to Pair It With: Serve this casserole alongside grilled chicken, steak fajitas, or tacos. Or make it stand out with a dollop of guacamole or a drizzle of salsa verde on top.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it up in the microwave for a quick single serving or bake it covered at 350°F for about 15 minutes.
- Freezing: Prep it, don’t bake it. Wrap it up tight and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and bake as directed.
Green Chili Rice Casserole doesn’t just taste good—it brings people together. Whether it’s a regular Tuesday night at home or a big potluck with friends, this dish is a simple way to add a little joy to any meal.
PrintGreen Chili Rice Casserole Recipe
Green Chili Rice Casserole is a creamy, cheesy, and flavorful dish that’s perfect as a side or even a main course. Featuring tender white rice, tangy green chilies, and gooey cheddar cheese, it’s a Tex-Mex-inspired comfort food that’s quick to prepare and always a crowd-pleaser. Whether for weeknight dinners or potlucks, this casserole is bound to impress!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 people 1x
- Category: Side Dish
- Cuisine: Tex-Mex
Ingredients
- 4 cups cooked white rice (room temperature)
- 8 ounces canned green chilies (mild or spicy)
- 2 cups shredded cheddar cheese (reserve ½ cup for topping)
- 1 cup sour cream (full-fat or light)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons parsley or cilantro, chopped (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9″ x 13″ baking dish with nonstick cooking spray.
- Mix Ingredients: In a large bowl, combine the cooked rice, green chilies, 1½ cups of shredded cheddar cheese, sour cream, garlic powder, salt, and pepper. Stir until evenly combined.
- Assemble Casserole: Spread the rice mixture evenly into the prepared baking dish. Smooth the top with a spatula and sprinkle the reserved ½ cup of cheese over the top.
- Bake: Place the dish in the oven and bake for about 20 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown.
- Cool and Garnish: Remove from the oven and let cool for about 10 minutes before serving. Garnish with parsley or cilantro for added freshness.
Notes
Serving Suggestions:
This casserole pairs wonderfully with grilled meats like chicken or steak fajitas. For a full Tex-Mex spread, serve it alongside refried beans or a crisp salad with lime vinaigrette.
Tips & Tricks:
- Use room-temperature rice for easier mixing and even texture.
- For extra flavor, try Pepper Jack or Monterey Jack cheese instead of cheddar.
- Adjust spice levels by using hot green chilies or adding diced jalapeños.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake covered at 350°F until warmed through. To freeze: Assemble but don’t bake; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
