Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is a versatile can serve it as a side dish or add a vegetable and salad and call it dinner!

Ingredients Nutrition


  1. Place water and salt in a 2-quart pan and bring to a boil over high heat.
  2. Add rice and cover.
  3. When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
  4. Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
  5. of the cheddar cheese.
  6. Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
  7. cheddar cheese.
  8. Bake, uncovered, in a 350° oven for 30 minutes.
Most Helpful

5 5

Very good rice dish, Judy. I didn't have any pimientos, so I diced up some roasted red peppers I had in the fridge. I also used fat-free sour cream, which worked just fine. It went very well with a southwest-style chicken dish I made.

5 5

Very very yummy! We all enjoyed this, even our 18 month old! Very easy too, and we didn't change a thing!

5 5

This was excellent! I made it to take to a potluck and had a couple requests for the recipe. One woman said her son doesn't like rice but he had multiple servings of this! I used cheddar-jack cheese and added 1/2 tsp each salt and pepper. Easy and delish - this one's a keeper! Thanks Jude!