Green Chile Rice Casserole

This creamy Green Chile Rice Casserole is the ultimate easy side dish, made with shortcut microwaveable rice so it’s ready for the oven in minutes. Mild green chiles, plenty of melted cheese, and a rich, tangy sour cream base come together for ultra-comforting flavor.

This recipe was a staple back when I had a house full of hungry boys, and it’s one I still come back to when I want something a little more exciting than plain rice on the side.

It’s creamy, cheesy, and full of cozy Southwestern flavor from diced green chiles and simple spices. Add some shredded chicken, and it turns into a complete meal, similar to my Chicken Broccoli Rice Bake.

Ingredient Notes

• Cooked white rice: Using two pouches of Ready Rice Jasmine makes this casserole incredibly quick and easy since it eliminates the time needed to cook rice in advance. If you do want to cook your rice, you’ll need about 3 ½ cups.
• Sour cream: Regular or light sour cream both work well. It adds richness and helps create that creamy, comforting texture.
• Diced green chiles: Choose mild for a subtle flavor or go with fire-roasted for a smokier, more complex taste. Lightly drain them before mixing them in.
• Cheese: Monterey Jack melts beautifully and gives a creamy finish, but I always use pepper Jack for a little kick. A touch of sharp cheddar on top boosts flavor and creates a golden, bubbly crust.
• Seasonings: Simple pantry staples like garlic powder, onion powder, and salt enhance the flavor without overpowering the chiles.
• Green onions: A sprinkle of fresh green onions on top adds a nice pop of color.

How to Make Green Chile Rice Casserole

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. In a large bowl, stir together the Ready Rice, sour cream, green chiles, and seasonings.
2. Spoon half of the rice mixture into a greased casserole dish.
3. Top with half of the cheese and spread the remaining rice mixture over the top.
4. Sprinkle the remaining cheese on top, cover with foil, and bake at 350 degrees F for 25 minutes. Uncover, sprinkle with green onions, and bake for about 10 more minutes until hot and bubbly.

Storage Tips

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat: Warm individual portions in the microwave or reheat the whole casserole, covered with foil, in a 350 degree F oven until heated through.

Freeze: This casserole also freezes well. Wrap it tightly or transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!

Green Chile Rice Casserole

4 from 1 vote

This creamy Green Chile Rice Casserole is the ultimate easy side dish, made with shortcut microwaveable rice so it's ready for the oven in minutes. Mild green chiles, plenty of melted cheese, and a rich, tangy sour cream base come together for ultra-comforting flavor.

Course: Side Dish

Cuisine: American, Southwest, Tex Mex

Author: Valerie Brunmeier

Keyword: green chile rice casserole

Print Recipe Pin Recipe Rate Recipe

Prep Time:10 minutes minutes

Cook Time:35 minutes minutes

Resting Time:5 minutes minutes

Total Time:50 minutes minutes

Servings: 6

1x2x3x

Ingredients

• ▢ 2 (8.5 ounce) packages Ready Rice Jasmine, (about 3 ½ cups cooked white rice)
• ▢ 16 ounces sour cream, regular or light
• ▢ 2 (4 ounce) cans diced green chiles, mild, lightly drained (use fire roasted for even more flavor)
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ 1 ½ to 2 cups shredded pepper Jack cheese or Monterey Jack cheese, packed
• ▢ ½ cup shredded sharp cheddar cheese, packed
• ▢ 1 to 2 green onions, thinly sliced and chopped fine, for garnish

Instructions

• Preheat oven to 350 degrees F. Lightly coat a 9-inch or 10-inch baking dish with nonstick cooking spray.
• Use your fingers to massage the unopened bags of cooked rice to break it up. In a large bowl, combine the rice, sour cream, green chiles, garlic powder, onion, powder, and salt.
• In a small bowl or on a cutting board, toss the shredded cheeses together to combine. Set aside.
• Spoon half of the rice mixture into the prepared baking dish. Layer half of the shredded cheese over the top. Spoon the remaining rice mixture over the top and top with the remaining cheese. Cover with foil (spray underside with nonstick cooking spray to avoid sticking to the melted cheese) and bake for 25 minutes. Remove the foil, top with the green onions, and bake for an additional 10 minutes or until heated through.
• Remove from the oven and let it rest for about 5 minutes before serving.

Notes

Check package labels for gluten free.

Make Ahead Instructions: Assemble up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let the dish sit out while the oven preheats. Bake as directed, adding 5 to 10 minutes if it is still well-chilled. If the mixture seems very thick after chilling, fold in 1 to 2 tablespoons milk before baking. Let it rest 5 minutes before serving.

Add Protein: Layer 2 cups (or more) cooked shredded or chopped chicken (rotisserie works well) between the two rice layers before adding the final cheese. Keep the rest of the recipe the same. Since the chicken is already cooked, you are just heating it through.

Storage

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat: Warm individual portions in the microwave or reheat the whole casserole, covered with foil, in a 350 degree F oven until heated through.

Freeze: Wrap the dish tightly or transfer to a freezer-safe container, if needed, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition

Calories: 341 kcal · Carbohydrates: 34 g · Protein: 12 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 53 mg · Sodium: 583 mg · Potassium: 268 mg · Fiber: 1 g · Sugar: 0.4 g · Vitamin A: 555 IU · Vitamin C: 14 mg · Calcium: 339 mg · Iron: 1 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @fromvalerieskitchen for a chance to be featured

This post was originally published on July 13, 2013. It has been updated with new text and images.

More Rice Recipes

Jambalaya Rice

Restaurant Style Mexican Rice

Almond Rice Pilaf

Spanish Rice with Ground Beef

Love My Recipes? Get The Cookbook!

The Foolproof Family Slow Cooker and Other One-Pot Solutions