Description
A warm and flavorful casserole bursting with creamy textures and the zesty punch of green chiles, perfect for any gathering.
Ingredients
Scale
- 4 cups cooked long-grain white rice
- 8 oz diced green chiles, drained
- 1.5 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded sharp cheddar cheese (divided)
- 1 cup sour cream
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 0.75 cup finely chopped yellow onion
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp kosher salt (to taste)
- 0.5 tsp black pepper
- 0.25 cup low-sodium chicken broth (or water)
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt unsalted butter over medium heat.
- Add chopped yellow onion and sauté until translucent, about 5 minutes. Stir in minced garlic and ground cumin, cooking for an additional minute.
- In a mixing bowl, combine the cooked rice, diced green chiles, sour cream, and cream cheese. Fold in 1 cup Monterey Jack and ½ cup sharp cheddar cheese.
- Season with kosher salt, black pepper, lime juice, and broth, stirring until combined.
- Transfer the mixture into a greased baking dish, pressing it down evenly. Top with remaining cheese.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let it sit for 5–10 minutes and garnish with chopped cilantro before serving.
Notes
Experiment with different cheeses or add vegetables like corn or spinach for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg