Description
This Mexican-inspired side dish features a creamy blend of white rice, green chiles, and two types of cheese.
Ingredients
Scale
- 3 cups cooked white rice
- 1 (4-ounce) can diced green chiles, drained
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by greasing it.
- In a large mixing bowl, combine cooked rice, diced green chiles, sour cream, Monterey Jack cheese, half the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
- Transfer the mixture to the baking dish, sprinkle the remaining cheddar cheese on top, and bake for 25-30 minutes until hot and bubbly.
Notes
Allow casserole to rest before serving for easier slicing. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 400 per serving
- Sodium: 550 mg
- Protein: 12 g