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.