Chile-Cheese Rice

Oxmoor House
8 servings


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3 cups hot cooked rice
1 (16-ounce) carton commercial sour cream
1/4 teaspoon salt
1 (8-ounce) package Monterey Jack cheese, cubed
2 (4-ounce) cans chopped green chiles, undrained
1/2 cup (2 ounces) shredded Monterey Jack cheese


Combine rice, sour cream, and salt in a medium mixing bowl; stir well. Spoon one-third of rice mixture into a buttered 2-quart casserole.

Layer half each of cubed cheese and green chiles on top; repeat layers with rice mixture, cubed cheese, and chiles, ending with remaining rice mixture. Sprinkle shredded cheese over top. Bake at 350° for 30 minutes or until thoroughly heated and cheese melts. Serve hot.

Created date

February 2010