Chile & Cheese Rice

"This is a versatile recipe...you can serve it as a side dish or add a vegetable and salad and call it dinner!"
 
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photo by ChipotleChick photo by ChipotleChick
photo by ChipotleChick
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. Very very yummy! We all enjoyed this, even our 18 month old! Very easy too, and we didn't change a thing!
     
  3. 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!
     
  4. I thought this was good, but a little bland. My kids really disliked it, but a lot of kids don't like green chiles. I omitted the pimentos, since I didn't have any. I gave mine a good dousing of Chipotle Tabasco and that really helped with the flavor. I think if I make this again I will add some more salt, red pepper flakes, and black beans.
     
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