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Cheesy Green Chile Rice Casserole topped with cheese and green chiles in a baking dish

Cheesy Green Chile Rice Casserole

A hearty dish of creamy textures and zesty flavors, perfect for family gatherings or cozy nights in, featuring tender rice, spicy green chiles, and a melty blanket of cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked long-grain white rice fluffy and tender, providing the perfect base
  • 8 oz diced green chiles, drained with a bright and piquant flavor
  • 1.5 cups shredded Monterey Jack cheese divided, creamy and melty
  • 1 cup shredded sharp cheddar cheese divided, tangy and robust
  • 1 cup sour cream smooth and tangy
  • 4 oz cream cheese, softened dreamy and rich
  • 2 tbsp unsalted butter adds richness
  • 0.75 cup finely chopped yellow onion aromatic and slightly sweet when sautéed
  • 2 tsp minced garlic adds depth to the dish
  • 1 tsp ground cumin warm and earthy
  • 1 tsp kosher salt to taste, enhancing all flavors
  • 0.5 tsp black pepper a subtle kick
  • 0.25 cup low-sodium chicken broth or water, ensuring moisture and flavor balance
  • 1 tbsp fresh lime juice zesty brightness
  • 2 tbsp chopped cilantro for garnish

Method
 

Preparation
  1. In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onions and minced garlic, sautéing until they become translucent and fragrant, approximately 3-4 minutes.
  2. In a large bowl, combine the cooked rice, sautéed onion and garlic, diced green chiles, and cream cheese. Stir until the cream cheese breaks down and evenly coats the rice.
  3. Fold in 1 cup of each type of shredded cheese, along with the sour cream, ground cumin, kosher salt, black pepper, and chicken broth. Mix well, ensuring even distribution.
  4. Pour in the fresh lime juice and fold in gently.
  5. Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
  6. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Baking
  1. Bake for about 30–35 minutes or until the cheese is bubbling and golden on top.
  2. Let it sit for a few minutes before serving, then sprinkle with fresh cilantro.

Notes

For a lighter version, use brown rice and Greek yogurt. This casserole pairs well with grilled meats, tacos, or a fresh salad.