Grandmother Green Chili and Rice Casserole
Warm, comforting, and packed with Southwestern flair, Grandmother Green Chili and Rice Casserole is a nostalgic recipe that brings hearty flavors to your table. This easy-to-make dish combines tender long-grain white rice, creamy sour cream, and a blend of Monterey Jack and cheddar cheeses for a rich, velvety base. The addition of diced green chilies, sautéed onion, and garlic infuses this casserole with a zesty kick, while a touch of cumin ties it all together with fragrant warmth. Perfectly baked to golden-bubbly perfection, this casserole is ideal for both weeknight dinners and potluck gatherings. Serve it with a sprinkle of fresh cilantro for a pop of color and freshness, and let the comforting aromas of tradition fill your home.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 4-ounce cans canned diced green chilies
- 1.5 cups 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 chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Rinse the rice under cold water until the water runs clear, then combine it with 3 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the rice is tender.
While the rice cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove the skillet from heat.
Add the cooked rice to the skillet with the onion and garlic mixture. Stir in the diced green chilies, sour cream, 1.5 cups of the shredded Monterey Jack cheese, and all of the cheddar cheese. Mix well to combine.
Season the mixture with ground cumin, salt, and black pepper. Adjust seasoning to taste if necessary.
Transfer the rice mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining 0.5 cup of Monterey Jack cheese evenly over the top.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
Serve hot and enjoy the warm, comforting flavors of this classic Green Chili and Rice Casserole!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 5703 mg | 248% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 35.5 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3046 mg | 234% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 740 mg | 16% | |
*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.
