Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

This is a creamy, cheesy, vegetarian version of Spanish rice...a great side dish! The recipe was given to me by a friend.

Ingredients Nutrition


  1. Saute the onions, chiles and garlic in a small amount of olive oil, over medium heat, until the onions are soft.
  2. Set aside until cool.
  3. When the vegetables and rice are cool, combine all the ingredients in a bowl and mix well.
  4. Pour into a buttered 1 1/2 quart baking dish.
  5. Bake, covered at 375 degrees for 30 minutes.
  6. Uncover and bake 10 minutes more.


Most Helpful

THis may not be a true "Spanish" rice, but who cares, it tastes great. We will definitely keep this recipe and sometime will probably add ground beef or chicken and turn it into a main dish casserole. Thanks for posting, it's a nice change of pace.

Mysterygirl November 16, 2001

This is another "Spanish" recipe that you would be hard put to find in Spain. For one thing they don't use Cheddar cheese or Monterey Jack cheese in any Spanish dish, I doubt that you could even find Monterey Jack in Spain. They don't use sour cream either, in thirty years I have never been able to find it and always substitute yoghurt (in my non Spanish recipes of course)!

Susan Mayo June 01, 2001

The recipe only calls for a 1 1/2 qt dish but I felt that it needed my 9x13 casserole since it was too large for the 1 1/2. After the dish (according to the recipe above) was done baking, I layered my chili colorado on top with a little added cheese then baked enough to melt the cheese. I didn't think it had the flavor I was looking for (which is why I added the chili on top) This was for the Super Bowl party.

Concetta February 01, 2009

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