Green Chile Cheese Rice Casserole
This is a yummy side dish recipe to pair with any of your Tex-Mex dishes. Tacos, nachos, and fajitas will all be scrumptious with this rice.
Servings 10 servings
Calories 521kcal
Ingredients
- 4 cups rice cooked, I used Basmati rice
- 1 cup sour cream
- 6 ounces green chiles diced
- 3 cups Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 10.8 ounces corn I used frozen steam fresh by Birdseye, canned can be used
- 1 tablespoon fresh cilantro fresh, chopped
- 1 teaspoon garlic clove minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper or cayenne (omit if you don't like spice)
Instructions
- Preheat oven to 375°F
- Mix all ingredients together in a mixing bowl, except the one cup of cheddar cheese.
- Pour into a 9x13-inch or equivalent baking dish. Top with remaining one cup of cheese.
- Bake for 20-25 minutes, or until bubbling. Serving immediately.
Nutrition
Calories: 521kcal | Carbohydrates: 68g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 564mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 380mg | Iron: 1mg
