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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer the mixture into the prepared baking dish, spreading it out evenly.

Step 7

Sprinkle the remaining Monterey Jack (1/2 cup) and cheddar (1/4 cup) cheese evenly over the top of the casserole.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden.

Step 10

Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1515.0g)

Amount per serving	% Daily Value*
Calories	2260.7

Total Fat 171.9g	0%
Saturated Fat 109.0g	0%
Polyunsaturated Fat 0g
Cholesterol 498.1mg	0%
Sodium 5196.6mg	0%
Total Carbohydrate 103.9g	0%
Dietary Fiber 5.4g	0%
Total Sugars 22.3g
Protein 100.9g	0%

Vitamin D 48.0IU	0%
Calcium 2851.3mg	0%
Iron 6.7mg	0%
Potassium 600.1mg	0%

*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.

Source of Calories

Fat: 65.4%

Protein: 17.1%

Carbs: 17.6%