Chile Rice Casserole

24 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 30 min

“Enjoy this side dish with your next Mexican or baked chicken meal.” - by Michele O'Sullivan

Ingredients

1 cup uncooked instant rice
1 (10.75 ounce) can condensed cream of celery soup
1 (4 ounce) can chopped green chile peppers
1 cup sour cream
1/2 cup shredded Cheddar cheese

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Metric US

Original recipe yields 2 to 4 servings

Directions

Preheat oven to 325 degrees F (165 degrees C).
In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
Bake in preheated oven for 25 minutes.

Nutrition

Amount Per Serving (3 total)

Calories
441 cal
22%

Fat
27.2 g
42%

Carbs
38.6 g
12%

Based on a 2,000 calorie diet

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Reviews (24)

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Navy_Mommy

Nov. 5, 2003

"I really liked this recipe. My two year old wouldn't eat it and my husband didn't even try it. You really do have to be a fan of green chiles though for it to be a hit. I won't make again because n..." See moreo one else ate it, but I would like to try it with cream of chicken soup."

SweetBasil

Nov. 4, 2006

"My version of this does not call for the soup. But I tried it and liked it. Wonderful potluck dish. I added more cheese for on top, and mixed in a little onion and garlic powder for extra flavor...." See more"

HORSESDOGS

Feb. 26, 2008

"As described it would be quite bland. However, I added salt, pepper, chili powder, cumin, garlic, and more cheese. I also used parboiled long grain rice instead of the instant. The result is a tasty..." See more change from Spanish rice."

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