Chile Rice Casserole
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- 1 c
- long grain rice, uncooked
- 2 Tbsp
- 8 oz
- sour cream
- 4 oz
- can chopped green chiles, drained
- 3 c
- monterey jack cheese, shredded
1Cook rice according to package directions; add butter, stirring until the butter melts.
2Combine sour cream and chiles; add to the rice mixture, stirring well.
3Place half of the rice mixture in a greased 1 1/2 quart casserole dish; sprinkle with 1 1/2 cups cheese. Repeat layers with remaining rice mixture and 1 1/2 cups cheese.
4Cover and bake at 350 degrees for 30 to 35 minutes or until the cheese melts and the mixture is thoroughly heated. Serve immediately.