Why You’ll Love This Recipe
Cheesy Green Chile Rice Casserole is a creamy, comforting side dish loaded with tender rice, melty cheese, and mild green chiles. It’s perfect for potlucks, holiday spreads, or as a flavorful companion to grilled meats and Tex-Mex meals. Easy to prepare and even easier to love, this casserole is a cheesy crowd-pleaser.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked white rice
sour cream
cream cheese
shredded cheddar cheese
Monterey Jack cheese (optional)
green chiles (canned, mild or hot)
garlic powder
onion powder
salt
black pepper
butter (for greasing the baking dish)
directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with butter or nonstick spray.
In a large bowl, mix together the sour cream, softened cream cheese, green chiles, garlic powder, onion powder, salt, and pepper.
Stir in the cooked rice and half of the shredded cheeses until everything is well combined.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining cheese and cover with foil.
Bake for 25 minutes, then remove foil and bake for an additional 10–15 minutes, or until the top is bubbly and golden.
Let sit for 5 minutes before serving.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Baking time: 35–40 minutes
Total time: 45–50 minutes
Variations
Add cooked chicken or ground beef to make it a main dish.
Use pepper jack cheese for extra heat.
Stir in corn, black beans, or sautéed onions for added flavor.
Top with crushed tortilla chips for a crunchy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F until warmed through or microwave individual portions for 1–2 minutes.
Freeze for up to 2 months—thaw in the fridge overnight before reheating.
FAQs
Can I use brown rice instead of white?
Yes, just make sure it’s fully cooked and slightly fluffy before mixing.
Are the green chiles spicy?
Mild green chiles add flavor without heat—use hot if you prefer a kick.
Can I make this ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate before baking.
Can I use Greek yogurt instead of sour cream?
Yes, it works well for a lighter version with similar creaminess.
What cheese melts best?
Cheddar and Monterey Jack both melt beautifully for a creamy finish.
Is it gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I double the recipe?
Yes, use a 9×13-inch baking dish and extend bake time as needed.
Do I need to cook the rice first?
Yes, the rice should be fully cooked before assembling the casserole.
Can I add spice?
Yes, toss in some jalapeños, cayenne, or hot sauce for extra heat.
What should I serve it with?
It pairs well with grilled meats, tacos, enchiladas, or as a standalone dish.
Conclusion
Cheesy Green Chile Rice Casserole is a deliciously creamy and cheesy dish that blends the mild heat of green chiles with soft, fluffy rice. Whether served as a side or turned into a main, it’s an easy, comforting recipe that’s sure to become a staple for both weeknight meals and special occasions.
Print
Cheesy Green Chile Rice Casserole
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Side Dish / Casserole
- Method: Baking
- Cuisine: Tex-Mex / American
- Diet: Vegetarian
Description
A comforting, cheesy rice casserole studded with mild green chiles, onions, and gooey melted cheese—perfect as a side or light main dish.
Ingredients
- 2 cups cooked white or brown rice
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (4 oz) diced mild green chiles, drained
- 1 cup frozen corn (optional)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- ½ cup sour cream or Greek yogurt
- ½ cup milk or cream
- 1 tsp ground cumin
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
- ¼ cup chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×9‑inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in green chiles and corn (if using); cook 1–2 minutes.
- In a large bowl, combine cooked rice, sautéed veggies, shredded cheeses (reserve ½ cup for topping), sour cream, milk, cumin, chili powder, salt, and pepper. Mix until evenly coated.
- Transfer mixture into prepared baking dish. Sprinkle reserved cheese evenly on top.
- Bake uncovered for 20–25 minutes, until cheese is melted and casserole is bubbly around the edges.
- Remove from oven and let rest 5 minutes. Garnish with fresh cilantro before serving.
- Serve warm. Store leftovers covered in the refrigerator up to 4 days; reheat in oven or microwave, adding a splash of milk if needed.
Notes
- Use brown rice for added fiber and nuttiness.
- Add cooked shredded chicken or black beans to make it a full meal.
- Substitute Greek yogurt for sour cream to reduce fat.
- Top with sliced green onions or jalapeños for extra heat.
- Make ahead: assemble and refrigerate; bake just before serving.