Chili Rice
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Maxine | 📂 Category: Sides A comforting casserole featuring layers of cooked rice, Monterey Jack cheese, and diced green chilis bound with sour cream. Finished with a golden crown of melted cheddar cheese for a bubbly, savory side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 6 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
- Knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 lb | Monterey Jack cheese | Cut into strips |
| 1 pint | Sour cream | None |
| 1 can | Diced green chilis | Drained |
| 4 cups | Cooked rice | Prepared |
| To taste | Salt and pepper | None |
| 1/2 cup | Grated cheddar cheese | Grated |
Instructions
Step 1: Preparation and Assembly
- Preheat the oven to 350 degrees F.
- Mix the 1 can diced green chilis and 1 pint sour cream together in a bowl.
- Cut the 3/4 lb Monterey Jack cheese into strips.
- Layer the 4 cups cooked rice, Monterey Jack cheese, sour cream and chili mixture in a baking dish.
- Season with salt and pepper to taste.
Step 2: Baking
- Bake at 350 degrees F for 30 mins until hot and bubbling.
- Sprinkle the 1/2 cup grated cheddar cheese over the top and bake for another 15 mins until the cheese is completely melted and lightly golden.
💡 Make-Ahead & Storage: Assemble the casserole up to a day ahead, cover tightly, and refrigerate before baking.
Original Recipe Scan
