Cheesy Green Chile Rice Casserole

This Cheesy Green Chile Rice Casserole combines creamy, spicy, and cheesy goodness in every bite. It’s the kind of dish that makes people come back for seconds (and thirds) while asking for your recipe.

The magic of this casserole lies in its perfect balance of textures and flavors. Tender rice gets layered with tangy sour cream, fire-roasted green chiles that bring just enough heat, and two kinds of melty cheese that create those irresistible cheese pulls when you serve it. It’s simple enough for weeknights but special enough for gatherings!

Ingredients

• 2 cups sour cream
• 4 oz diced fire-roasted green chiles
• 3 cups cooked rice (about 1 cup uncooked)
• 8 oz Pepper Jack cheese, shredded
• 2 oz cheddar cheese, shredded
• Garnish options: cilantro, parsley, or jalapeños (optional)

Steps

1. Preheat oven to 350°F (175°C). This moderate temperature allows the flavors to meld without burning the cheese.
2. Lightly spray an 8-inch square casserole dish with cooking spray. This prevents sticking and makes cleanup easier.
3. Combine 2 cups sour cream and 4 oz diced green chiles in a small bowl. Mix thoroughly to ensure even distribution of the chiles. Set aside.
4. Spoon 1 cup of cooked rice into the bottom of the casserole dish, spreading it into an even layer. The rice should be neither too wet nor too dry – slightly sticky is perfect.
5. Spread one-third of the sour cream mixture on top of the rice. Use the back of a spoon to create a thin, even layer that reaches all the way to the edges.
6. Top with one-third of the shredded pepper jack cheese (about 2.7 oz). Distribute evenly for consistent melting.
7. Repeat layers two more times, creating a total of three complete layers. The final layer should be cheese on top.
8. Cover with aluminum foil and bake for 20 minutes. The foil prevents the cheese from browning too quickly before the inside heats through.
9. Uncover and bake for an additional 10 minutes until the cheese is bubbly and developing golden brown spots. If you want more browning, you can switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
10. Let stand for 5 minutes before serving. This brief rest allows the casserole to set up slightly, making it easier to portion.
11. Serve immediately, garnishing with fresh cilantro, parsley, or sliced jalapeños if desired for extra color and flavor.

Smart Swaps

• Replace sour cream with Greek yogurt (1:1 ratio) for extra protein and fewer calories
• Swap white rice for brown rice for added fiber and nutrition
• Try Monterey Jack instead of Pepper Jack for a milder flavor
• Add 1 cup diced cooked chicken or black beans to make it a complete meal

Make It Diabetes-Friendly

• Use cauliflower rice (reduces carbs by 30g per serving)
• Choose light sour cream or 0% Greek yogurt (saves 4g fat per serving)
• Reduce cheese to 6 oz total and use part-skim varieties (saves 3g fat per serving)
• Add 1 cup diced bell peppers for volume, fiber, and nutrients with minimal carb impact
• Portion into ½ cup servings (approximately 15g carbs per serving) instead of larger portions

Pro Tips

• Cook your rice with chicken broth instead of water for extra flavor
• Let the casserole rest 10 minutes before serving for cleaner slices
• For meal prep, assemble but don’t bake – refrigerate up to 24 hours before baking
• Reheat leftovers with a splash of milk to maintain creaminess
• For extra kick, add ¼ teaspoon cayenne to the sour cream mixture