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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

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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.)

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