I loved this as a side dish with some refried beans for the enchilada dish I made. Instead of layering the ingredients I mixed them all together and since I couldn’t taste the green chilies to much I mixed in an extra can.
Hope you have a wonderful Labor Day weekend! I’m going to take next week off so I’ll be back the following week.
Green Chile and Rice Casserole
(Adapted from Allrecipes.com)
1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) package shredded Cheddar cheese
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chilies. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers. (I just mixed it all together)
Bake 25 minutes in the preheated oven, or until bubbly. (Once I tasted it I added another can of green chilies.)
Looks great! Thanks for the hint about adding another can of chilies.