ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chile-Cheese Rice

Yield 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes