Chili and Rice
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting baked casserole featuring fluffy rice combined with spicy green chilis and rich cheddar cheese. Perfect for a cozy weeknight dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | None | 4-6 servings |
🔪 Key Equipment
- 2 quart casserole
- Saucepan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Rice | Uncooked |
| 2 cups | Water | For cooking rice |
| 1 can | Green Chilis | Diced |
| 2 cups | Cheddar Cheese | Grated |
| 1 | Egg | Beaten |
| 2 cups | Milk | Whole or 2% |
Instructions
Step 1: Prep and Bake
- Combine 3/4 cup rice and 2 cups water in a saucepan, cook until tender, then let cool.
- In a mixing bowl, mix together 1 can green chilis, 2 cups cheddar cheese, 1 egg, and 2 cups milk.
- Add the mixture to the cooked 3/4 cup rice and stir well.
- Pour into a greased 2 quart casserole and bake for 50 min at 350 degrees until bubbling and golden on top.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
