Chile Cheese And Rice Casserole Recipes

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GREEN CHILE CHEESE RICE CASSEROLE



Green Chile Cheese Rice Casserole image

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.

Provided by Paula

Categories     Side Dish

Number Of Ingredients 11

4 cups rice (cooked, I used Basmati rice)
1 cup sour cream
6 ounces green chiles (diced)
3 cups Monterey cheese (shredded)
1 cup cheddar cheese (shredded)
10.8 ounces corn (I used frozen steam fresh by Birdseye, canned can be used)
1 tablespoon cilantro (fresh, chopped)
1 teaspoon garlic (minced)
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground red pepperr (or cayenne (omit if you don't like spice))

Steps:

  • 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 Facts : Calories 521 kcal, Carbohydrate 68 g, Protein 18 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 564 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHILE RICE CASSEROLE



Chile Rice Casserole image

Enjoy this side dish with your next Mexican or baked chicken meal.

Provided by Michele O'Sullivan

Categories     Side Dish     Casseroles

Time 30m

Yield 3

Number Of Ingredients 5

1 cup uncooked instant rice
1 (10.75 ounce) can condensed cream of celery soup
1 (4 ounce) can chopped green chile peppers
1 cup sour cream
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
  • Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 38.6 g, Cholesterol 64.7 mg, Fat 27.2 g, Fiber 1.7 g, Protein 11.3 g, SaturatedFat 15.2 g, Sodium 1369 mg, Sugar 2.8 g

CHEESY CHILE RICE



Cheesy Chile Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

CHILE CHEESE AND RICE CASSEROLE



Chile Cheese and Rice Casserole image

A cheesy, good Mexican-influenced rice dish. I've served this often with great success. Originally from a local Methodist church cookbook from 20 plus years ago.

Provided by Leslie in Texas

Categories     Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

3 cups sour cream (can substitute low fat)
1 (4 ounce) can diced green chilies
4 cups cooked rice (do not overcook)
3/4 lb grated cheddar cheese (can use 2% cheese)
4 green onions, chopped
salt and pepper

Steps:

  • Preheat oven to 350°.
  • Mix sour cream, green onions and chilies.
  • Season rice with salt and pepper.
  • Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
  • Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
  • Repeat layers starting with rice and ending with cheese.
  • Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
  • This can be assembled ahead and baked when ready.
  • Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

CHILE AND CHEESE RICE



Chile and Cheese Rice image

Provided by Marcela Valladolid

Time 1h3m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/4 large white onion, minced
1 cup long-grain white rice
2 cups water
2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 teaspoon kosher salt
Freshly ground black pepper
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
1/4 cup Mexican crema or sour cream
1/2 cup grated Monterey Jack cheese

Steps:

  • Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
  • Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
  • Remove from the oven and serve.
  • *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

CHILI-CHEESE RICE BAKE



Chili-Cheese Rice Bake image

Rich and satisfying, this easy side from Cathlene Willis of Rigby, Idaho is sheer comfort. "On occasion, I top it with canned onions or crumbled potato chips before baking," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup uncooked instant rice
1/2 cup chopped onion
1 tablespoon butter
1/2 cup sour cream
1/4 cup canned chopped green chilies
2 tablespoons cream-style cottage cheese
2 tablespoons ricotta cheese
1/8 teaspoon salt
Dash pepper
1/2 cup shredded sharp cheddar cheese
1 teaspoon minced fresh parsley

Steps:

  • Preheat oven to 375°. Cook rice according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Remove from heat; stir in sour cream, chilies, cottage cheese, ricotta cheese, salt, pepper and rice., Transfer rice mixture to a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake 15-20 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 373 calories, Fat 20g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 538mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

GREEN CHILI RICE CASSEROLE



Green Chili Rice Casserole image

"This cheesy bake is wonderful for church potlucks because it goes well with any main course," reports Naomi Newkirk from Sacramento, California. "I often sprinkle a little paprika over the top for color."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 5

4 cups cooked rice
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon salt
3/4 pound Monterey Jack cheese, cut into 1/2-inch cubes
2 cups sour cream

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 384 calories, Fat 23g fat (14g saturated fat), Cholesterol 83mg cholesterol, Sodium 473mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

CHILI RICE CASSEROLE



Chili Rice Casserole image

Make and share this Chili Rice Casserole recipe from Food.com.

Provided by Lacy S.

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups white rice, cooked
1 cup cheddar cheese, shredded
1/2 cup onion, chopped
1 (19 ounce) can chili
3/4 cup Fritos corn chips, crushed

Steps:

  • Preheat oven to 375 degrees.
  • In a saucepan, heat chili until warm.
  • Spray a 9x13 casserole dish with non-stick spray and spread rice in even layer on the bottom of the dish.
  • Top rice with 1/2 cup cheese, 1/4 cup onion and then chili.
  • Top that with remaining 1/2 cup cheese, 1/4 cup onion, and crushed fritos.
  • Bake 25-30 minutes, or until cheese is melted.

Nutrition Facts : Calories 525.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 35.2, Sodium 596.1, Carbohydrate 87.9, Fiber 6.8, Sugar 1.9, Protein 16.3

GREEN CHILE AND RICE CASSEROLE



Green Chile and Rice Casserole image

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Provided by pcur

Categories     Side Dish     Casseroles

Time 55m

Yield 8

Number Of Ingredients 4

1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • Prepare the instant long grain and wild rice mix according to package directions.
  • Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
  • Bake 25 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 13.8 g, Cholesterol 71.3 mg, Fat 24.7 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 15.5 g, Sodium 528.6 mg, Sugar 1.2 g

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