Rice Casserole

Rice Casserole

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Liz Kelly


My Sister's neighbor made this for us a few years ago and it is always popular at my house!


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1 Hr 20 Min
30 Min


  • 2 1/2 c
  • 2 c
    rice, short grain
  • 2 c
    sour cream, lite
  • 1/2 lb
    monterey jack cheese
  • 7 oz
    green chiles, diced (small can)
  • 3 Tbsp
    butter or margerine, (i use smart balance)
  • 1/4 c
    parmesan cheese (freshly grated)

How to Make Rice Casserole


  1. In a medium saucepan bring the water to a boil and add the rice. Simmer until the water is all absorbed. About 20-25 minutes. Allow this to cool.
  2. While the rice is cooking, grease the bottom and the sides (lightly) of a 1 1/2quart casserole baking dish. I would say an 11 x 9 baking dish. Set aside.
  3. After rice has cooled, mix together the cooked rice, salt and sour cream.
  4. Spread 1/2 of this mixture evenly in the bottom of the greased casserole dish.
  5. Evenly distribute the Shredded Jack Cheese and diced chilies across the rice.
  6. Cover that layer evenly with the remaining rice mixture.
  7. Dot the top with butter and sprinkle the grated Parmesan cheese across the top. If you like, you may add some more Jack cheese for topping.
  8. Bake in pre-heated 350 degree oven for approx. 30 minutes.

Printable Recipe Card

About Rice Casserole

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican

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