Ingredients
Scale
- Rice:
- 1 ½ cups uncooked long-grain white rice (yielding approximately 4–5 cups cooked rice)
- 3 cups water or low-sodium chicken or vegetable broth (for cooking the rice)
- ½ teaspoon salt (for cooking the rice)
- 1 tablespoon butter or olive oil (optional, for cooking the rice)
- Cheese Mixture:
- 1 ½ cups shredded Monterey Jack cheese (about 6 oz)
- 1 ½ cups shredded Sharp Cheddar cheese (about 6 oz) – Reserve ½ cup for topping
- 1 cup (8 oz) full-fat sour cream (or Greek yogurt for a lighter version)
- ½ cup mayonnaise (full-fat recommended for creaminess, but light works)
- 1 (4 oz) can diced mild green chiles, undrained (Use Hatch if available for authentic flavor)
- 1 (4 oz) can diced jalapeños, drained (optional, for extra heat – adjust amount to taste)
- Flavor & Binding:
- ½ cup chopped yellow onion (about ½ small onion)
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- ½ teaspoon salt (adjust to taste, considering salt in broth/chiles)
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon cumin powder (optional, adds a smoky depth)
- Optional Add-ins (See Variations Section):
- 1–2 cups cooked, shredded chicken or turkey
- 1 cup cooked ground beef or sausage, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- ½ cup chopped fresh cilantro (stir in half, use rest for garnish)
- For Greasing:
- Butter or non-stick cooking spray for the baking dish
Instructions
- Cook the Rice:
- Rinse the uncooked rice under cold water until the water runs relatively clear. This removes excess starch and prevents mushiness.
- In a medium saucepan, combine the rinsed rice, water or broth, ½ teaspoon salt, and optional butter/oil.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, stir the rice once, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 15-20 minutes (or according to package directions) until the liquid is absorbed and the rice is tender. Avoid lifting the lid frequently.
- Once cooked, remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. This allows the steam to finish cooking the rice evenly.
- Fluff the cooked rice gently with a fork. You should have about 4-5 cups of cooked rice. Set aside to cool slightly – using hot rice can sometimes make the casserole gummy. Letting it cool helps maintain grain separation.
- Preheat Oven & Prepare Dish:
- Preheat your oven to 350°F (175°C).
- Generously grease a 9×13 inch baking dish (or a similar 2.5-3 quart casserole dish) with butter or non-stick cooking spray. Ensure you get into the corners.
- Combine Wet Ingredients & Aromatics:
- In a large mixing bowl, combine the sour cream, mayonnaise, diced green chiles (undrained), optional diced jalapeños (drained), chopped yellow onion, and minced garlic (or garlic powder).
- Stir well until everything is evenly incorporated. This forms the creamy base of your casserole.
- Add Cheese and Seasonings:
- To the sour cream mixture, add 1 ½ cups of the shredded Monterey Jack cheese and 1 cup of the shredded Cheddar cheese (remember to reserve ½ cup Cheddar for the topping).
- Add the ½ teaspoon salt (adjust if your broth was salty), black pepper, and optional cumin.
- Stir everything together until the cheese and seasonings are well distributed throughout the creamy mixture. Taste a tiny bit (if comfortable) and adjust salt and pepper if needed.
- Incorporate the Rice:
- Add the slightly cooled, cooked rice to the large bowl with the cheese mixture.
- Gently fold the rice into the cheese mixture using a spatula or large spoon. Mix until the rice is evenly coated, being careful not to mash the rice grains too much. You want the rice to remain distinct. If using optional add-ins like chicken, beans, or corn, fold them in now. If using cilantro, stir in half now.
- Transfer to Baking Dish:
- Spoon the rice mixture evenly into the prepared baking dish.
- Spread it out gently with the back of the spoon or spatula to create an even layer.
- Top and Bake:
- Sprinkle the reserved ½ cup of shredded Cheddar cheese evenly over the top of the rice mixture. You can add a little extra Monterey Jack too, if desired.
- Place the baking dish, uncovered, into the preheated oven.
- Bake for 25-35 minutes, or until the casserole is heated through, the edges are bubbly, and the cheese topping is melted and lightly golden brown. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 10 minutes.
- Rest Before Serving:
- Carefully remove the baking dish from the oven using oven mitts.
- Let the Green Chile Rice Bake rest for 5-10 minutes before serving. This crucial step allows the casserole to set slightly, making it easier to serve and allowing the flavors to meld further.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550