Green Chili Rice Casserole

Fast, easy and cheap–three of my favorite things!

  • ¡Ingre­di­entes!
  • 3 cups cooked rice
  • 2 cups sour cream
  • 4 oz. diced fire roast­ed green chiles
  • 8 oz. shred­ded­Pep­per Jack cheese shredded
  • 2 oz. shred­ded Ched­dar cheese
  • Gar­nish: cilantro, pars­ley or oth­er chilis–your call!


Pre­heat oven to 350°.

Spray an 8‑inch square casse­role dish with non­stick cook­ing spray.

Com­bine sour cream and diced green chilis in a small bowl; set aside.

Spoon 1 cup of rice into the bot­tom of the casse­role dish. Spread 13 of the sour cream mix­ture on top of the rice.

Top with one-third of the shred­ded pep­per jack cheese.

Repeat lay­ers two more times.

Cov­er with alu­minum foil and bake for 20 min­utes. Uncov­er and bake for an addi­tion­al 10 minutes.

Serve imme­di­ate­ly!