Description
A delightful casserole combining creamy cheese and zesty green chiles, perfect for family meals and gatherings.
Ingredients
Scale
- 4 cups cooked long-grain white rice
- 8 oz diced green chiles, drained
- 1.5 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded sharp cheddar cheese (divided)
- 1 cup sour cream
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 0.75 cup finely chopped yellow onion
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp kosher salt (to taste)
- 0.5 tsp black pepper
- 0.25 cup low-sodium chicken broth (or water)
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a skillet over medium heat, then sauté the onion for about 5 minutes until translucent. Add garlic and sauté for an additional minute.
- In a large bowl, combine the cooked rice, sautéed onions, drained green chiles, half of the Monterey Jack cheese, half of the cheddar cheese, sour cream, cream cheese, cumin, salt, black pepper, chicken broth, and lime juice. Stir until mixed well.
- Grease a 9×13-inch baking dish and spoon the mixture into it, spreading evenly.
- Sprinkle the remaining Monterey Jack and cheddar cheese on top.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let cool for 5 minutes, then garnish with chopped cilantro and serve warm.
Notes
For a healthier option, consider using brown rice or quinoa. You can prep this a day ahead and bake just before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg