Real Recipes From Real Home Cooks ®

spring hill ranch's creamy chile-rice casserole

Recipe by
Wiley P
Sierra Vista, AZ

From our Texan friend Lisa, this blend of rice, sour cream, cheese, corn, and roasted green chiles is pure West Texas comfort, like a savory rice pudding. It can be served as a side dish though it makes for a hearty meatless main dish, too. I've adjusted it a bit to better fit our pistol and Sis tells me it is our new go-to rice for Southwestern dinners and pot lucks!

yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For spring hill ranch's creamy chile-rice casserole

  • 2 Tbsp
    unsalted butter, divided
  • 1 c
    medium grain or basmati rice
  • 1 1/4 c
    chicken stock or good water to cook the rice in
  • 1/2
    large yellow onion, diced (about 1 1/2 cups)
  • 2 large clove
    garlic, minced
  • 2 c
    corn kernels, fresh or thawed frozen (about 12 ounces)
  • 2 tsp
    ground cumin
  • 2 tsp
    dried mexican oregano
  • 1 or 2 pinch
    ground cayenne pepper
  • 1 c
    sour cream
  • 6
    new mexico green chiles (mild, medium or hot), roasted, peeled and finely chopped (or about 3 4-1/2 ounce cans chopped green chiles)
  • 1/2 c
    chopped fresh cilantro
  • 8 oz
    cheddar cheese (yellow or white), grated
  • 2 Tbsp
    fresh lime juice
  • additional grated cheese
  • sliced jalapeño rings
  • additional cilantro garnish

How To Make spring hill ranch's creamy chile-rice casserole

  • 1
    In your rice pan over medium heat, melt 1 Tablespoon of the butter. Add the rice and stir until the aroma is toasty and the rice is just beginning to brown. Add the broth (or adding 1 teaspoon of the salt to the water), cook the rice according to the package directions. When it’s done, remove the pot from the heat. Now preheat the oven to 350°F.
  • 2
    In a large, heavy, oven-safe skillet over medium-low heat, melt the remaining Tablespoon of butter. While occasionally stirring, cook the onions until softened, about 5 minutes. Stir in the garlic and stir/cook until nice and fragrant, about 30 seconds.
  • 3
    Stir in the corn, cumin, oregano, cayenne, and 1 teaspoon salt. Cook, stirring regularly, until the corn is softened and fragrant, about 3-5 minutes.
  • 4
    Transfer the rice to your corn mixture. Add the sour cream, green chiles, cilantro, half the grated cheese, and lime juice. Stir until everything is well combined then taste and adjust the seasonings if needed. Top with the remaining cheese. Bake uncovered until lightly browned, about 30-35 minutes.
  • 5
    Serve as-is or with optional toppings.

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