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Green Chile and Rice Casserole

Green Chile and Rice Casserole

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Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  2. Prepare the instant long grain and wild rice mix according to package directions.
  3. Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
  4. Bake 25 minutes in the preheated oven, or until bubbly.
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One of my favorite potluck dishes for 30 years! I make a pot (3 cups) of plain white rice, and then mix all together. I usually stir in a little garlic and onion powder, and salt and pepper to taste.

Valerie's Kitchen

I'm so glad I came across this recipe. I made it last night with Ronaldo's Beef Carnitas. You can have it as a side or put it right in the tortilla with the meat. I used a package of Uncle Bens Wild Rice. Make sure you cook it with the seasoning packet. I reduced the amount of sour cream to 1/2 cup, the cheese to 1 cup and didn't drain the green chiles. I didn't bother layering, just mixed it all up in a bowl and poured into my pan. Yummy. I think you could really soup this up by adding sliced olives, mushrooms, sauteed onions, etc. You could even add some diced chicken and make it a meal. Very versatile.

S Warwick

I LOVE this recipe--so easy! Everyone begs for the recipe. I found I can use half the cheese and it's still great.