Chile Cheese Rice

Photo: ChefMichael

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.

Yield: 8 servings ( Serving Size: About 1/2 Cup )
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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


  1. Preheat oven to 350 degrees.

  2. Prepare rice per package instructions.

  3. 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.

  4. Spray 1 1/2 quart casserole pan with Pam or other cooking spray.

  5. Spoon mixed ingredients into greased casserole pan and sprinkle remaining grated cheese of the top.

  6. Bake uncovered in 350 degree oven for approximately 30 minutes, or until cheese begins to bubble.

  7. Optional: Take out of oven when ready and let stand for 3-5 minutes before serving.
January 2014

This recipe is a personal recipe added by ChefMichael and has not been tested or endorsed by MyRecipes.

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