Chile Cheese and Rice Casserole
Creamy, cheesy, and bursting with bold Southwestern flavors, this Chile Cheese and Rice Casserole is the ultimate comfort food for any occasion. Featuring fluffy long-grain white rice, zesty green chiles, and a luscious blend of Monterey Jack and cheddar cheeses, this baked dish is elevated with sautéed onions, garlic, and a hint of cumin for a smoky kick. Sour cream adds a rich, velvety texture, while a golden, bubbly cheese topping makes it irresistible. Perfect as a hearty side dish or a standalone vegetarian main, this casserole comes together in just under an hour and can be garnished with fresh cilantro for a pop of color and freshness. It's the ideal crowd-pleaser to spice up your next potluck, dinner party, or weeknight meal!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 ounces diced green chiles (canned)
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Rinse the rice under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.
In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds.
Add the canned diced green chiles, ground cumin, salt, and black pepper to the skillet. Stir to combine and let cook for 1-2 minutes to let the flavors meld.
In a large mixing bowl, combine the cooked rice, the green chile mixture from the skillet, sour cream, 1 1/2 cups of Monterey Jack cheese, and 3/4 cup of cheddar cheese. Mix thoroughly.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining Monterey Jack (1/2 cup) and cheddar (1/4 cup) cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden.
Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5197 mg | 226% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 22.3 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2851 mg | 219% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
