Chile Cheese Rice
This is a great side dish that my mother used to fix for our family when I was a child. It goes with just about any main course, and it's easy to prepare. The mild spice of the chilis provide a nice contrast to the sweetness of pork and the mildness of chicken or lamb. It makes a hearty side dish for beef too. It can be used as part of a Mexican meal, at a barbeque, or with left overs. Once you've tried it, you'll fix it over and over.
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- 2 cup(s) Long grain rice Cooked in water, per directions on package
- 1 can(s) (4 oz) Diced Ortega chiles Drained
- 1 cup(s) Non-fat plain yogurt (original recipe used sour cream, but yogurt is much healthier)
- 1/2 pound(s) Low-fat jack cheese Grated
- Preheat oven to 350 degrees.
- Prepare rice per package instructions.
- Combine cooked rice with all other ingredients, reserving 1/2 cup of grated cheese for garnish. Mix with large spoon until ingredients are evenly distributed.
- Spray 1 1/2 quart casserole pan with Pam or other cooking spray.
- Spoon mixed ingredients into greased casserole pan and sprinkle remaining grated cheese of the top.
- Bake uncovered in 350 degree oven for approximately 30 minutes, or until cheese begins to bubble.
- Optional: Take out of oven when ready and let stand for 3-5 minutes before serving.
This recipe is a personal recipe added by ChefMichael and has not been tested or endorsed by MyRecipes.
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