Easy Chile And Cheese Rice Recipes

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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.

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.

CHILE & CHEESE RICE



Chile & Cheese Rice image

This is a versatile recipe...you can serve it as a side dish or add a vegetable and salad and call it dinner!

Provided by Hey Jude

Categories     Long Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups water
1/2 teaspoon salt
1 cup long-grain white rice
1 (4 ounce) can whole green chilies, drained,seeded and diced
1 (2 ounce) jar diced pimentos, drained
1 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese (8 oz. total)

Steps:

  • Place water and salt in a 2-quart pan and bring to a boil over high heat.
  • Add rice and cover.
  • When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
  • Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
  • of the cheddar cheese.
  • Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
  • cheddar cheese.
  • Bake, uncovered, in a 350° oven for 30 minutes.

Nutrition Facts : Calories 525.7, Fat 30.4, SaturatedFat 18.9, Cholesterol 80.1, Sodium 656.7, Carbohydrate 43.4, Fiber 1.3, Sugar 2.3, Protein 19.8

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.

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

QUICK CHILI AND RICE CASSEROLE



Quick Chili and Rice Casserole image

A delicious, quick chili and rice casserole that everyone loves! Your family will really enjoy this one! For an extra bang serve with tortilla chips and salsa!

Provided by LDUECKER

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 25m

Yield 8

Number Of Ingredients 9

1 ½ pounds ground beef
2 (15 ounce) cans tomato sauce (such as Hunt's®)
2 (10 ounce) boxes frozen whole-kernel corn
1 cup water
½ cup chopped onion
2 tablespoons chili powder
1 teaspoon dry mustard
2 cups instant white rice (such as Minute®)
¼ cup shredded extra-sharp Cheddar cheese

Steps:

  • Cook and stir ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine cooked beef, tomato sauce, corn, water, onion, chili powder, and dry mustard in a large saucepan over medium-high heat. Cover and bring to a boil.
  • Stir in rice and reduce heat to low. Cover and simmer for 5 minutes.
  • While rice is cooking, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer beef and rice mixture into a casserole dish and sprinkle with Cheddar cheese.
  • Broil in the preheated oven until cheese is melted and bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 42.1 g, Cholesterol 55.4 mg, Fat 12.6 g, Fiber 4.5 g, Protein 21 g, SaturatedFat 4.9 g, Sodium 647 mg, Sugar 7.2 g

CHILI WITH RICE



Chili with Rice image

For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 garlic clove, minced
2 to 3 cups tomato juice
1/2 cup uncooked long grain rice
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded cheddar cheese or Monterey Jack cheese

Steps:

  • In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

Nutrition Facts :

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