Chile Rice Casserole

Chile Rice Casserole

26 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Enjoy this side dish with your next Mexican or baked chicken meal.”

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Adjust Servings

Original recipe yields 2 to 4 servings



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

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Reviews (26)

Rate This Recipe


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 no one else ate it, but I would like to try it with cream of chicken soup.



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.



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 change from Spanish rice.

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Amount Per Serving (3 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 38.6 g
  • 12%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 1369 mg
  • 55%

Based on a 2,000 calorie diet



previous recipe:

Green Chile and Rice Casserole


next recipe:

Green Rice I