Prep 20 mins
Cook 25 mins
A good Tex-Mex side dish, and the ingredients are easily found in our supermarkets. It is not too spicy, since most canned green chiles are mild.
- 170.09 g packagesliced monterey jack cheese
- 473.18 ml sour cream
- 2 (226.79 g) canchopped green chilies, , drained
- 1419.54 ml cooked long-grain rice
- 236.59 ml cheddar cheese, grated
- 0.25 ml black pepper
- Cut jack cheese into 1/2-inch squares.
- Combine with sour cream, chiles, cooked rice, and black pepper.
- Top with cheddar cheese.
- Place in baking dish and bake at 375 F. for about 25 minutes, or until bubbly hot.
- May be frozen.
i don't care for "spanish rice" and this was such a welcome alternative. i will definately make this again. i usually serve refried beans w/mexican menu, but this is a great addition. it could have been a little more spicy for me, but that will be easy to remedy next time. great recipe.
My husband liked this although I didn't care for it much. My kids wouldn't eat it either and they usually skarf down anything with sour cream in it. I did use fat free sour cream and maybe that is the reason we didn't care for it much. Thanks, though.
I liked it for a creamy side to use instead of the usual spanish rice. We did kick ours up a bit by using red pepper which I thought made it. Thanks for another great freezable side dish. :)