Green 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.
Find it online: https://mexicanrecipe.info/green-chili-rice-casserole/