Green Chile Rice Casserole is a creamy, cheesy side dish made with tender white rice, mild green chiles, Monterey Jack cheese, sour cream, and butter. It requires just a handful of ingredients and pairs beautifully with roasted chicken, pork, steak, or your favorite Mexican-inspired entrée. For another easy side dish, try my Lemon Rice for Salmon.

Green Chile Rice Casserole

The sour cream gives the rice a rich, creamy texture, while the green chiles add mild warmth without making the casserole overly spicy. Monterey Jack cheese melts throughout the rice and creates an irresistible golden, cheesy topping.

This easy rice casserole is perfect for weeknight dinners, potlucks, and holiday meals. It comes together with simple ingredients and can easily be customized with chicken, black beans, roasted red peppers, or a spicier cheese.

I first made this recipe years ago and loved it, but eventually misplaced it. After moving, I sorted through every scrap of paper in my recipe collection and finally found it again. The original recipe came from a vintage church cookbook called Very Finest Recipes.

Ingredients

• White Rice – Creates the tender, hearty base of the casserole and absorbs the flavors of the green chiles, cheese, and sour cream.
• Mild Green Chiles – Add a mild heat and earthy chile flavor without making the casserole overly spicy.
• Monterey Jack Cheese – Melts smoothly and gives the casserole a creamy texture and mild, buttery flavor.
• Sour Cream – Adds tangy flavor and helps bind the rice into a rich, creamy casserole.
• Butter – Adds richness and helps the cheese topping turn golden as the casserole bakes.
• Salt & Pepper – Enhance the flavors of the rice, green chiles, and cheese.

How to Make It

Note: This is a quick overview of the recipe. Scroll down to the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.

Step 1. Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish.

Step 2. Cook the rice according to the package directions. Set it aside to cool slightly.

Step 3. Combine the cooked rice, green chiles, sour cream, and most of the Monterey Jack cheese in a large bowl. Reserve some cheese for the topping. Season with salt and pepper, then stir until evenly combined.

Step 4. Spread the rice mixture evenly in the prepared baking dish. Sprinkle the reserved cheese over the top and dot it with butter.

Step 5. Bake uncovered for 30 minutes, or until heated through and the cheese is melted and lightly golden. Serve warm.

Kelly’s Recipe Notes

For the best texture, cook the rice just until tender and let it cool slightly before combining it with the remaining ingredients. Mild green chiles add flavor without making the casserole spicy, but you can use hot green chiles for more heat. Reserve some of the Monterey Jack cheese for the top, and bake the casserole uncovered until it is hot and bubbly with a lightly golden layer of melted cheese.

Recipe Tips

• Cook the rice in chicken broth instead of water for additional flavor.
• Let the cooked rice cool slightly before adding the sour cream so it blends smoothly into the casserole.
• Use freshly shredded cheese for the smoothest melt.
• Pepper Jack adds extra heat, while cheddar gives the casserole a sharper flavor.
• Sauté diced onion or minced garlic in a little butter before adding it to the rice mixture for more savory flavor.
• For a spicier casserole, use hot green chiles or replace some of the Monterey Jack with Pepper Jack cheese.
• Turn this side dish into a complete meal by adding shredded rotisserie chicken and drained black beans.
• Garnish the finished casserole with sliced green onions, chopped cilantro, diced tomatoes, or sliced jalapeños.
• Brown rice can be substituted for white rice, but it will give the casserole a firmer, chewier texture.
• If the cheese begins browning before the casserole is heated through, loosely cover the baking dish with aluminum foil.

Storage

• Store leftover Green Chile Rice Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a small splash of milk or chicken broth to help restore the creamy texture. You can also cover the casserole with foil and reheat it in a 350°F oven until warmed through.
• Freezing isn’t recommended because the sour cream may separate and develop a grainy texture once thawed.

This creamy Green Chile Rice Casserole is an easy way to add extra flavor to an everyday meal. If you make it, let me know in the comments what you served with it and whether you added your own twist.

I created a pin for this Green Chile Rice Casserole below so you can save this creamy, cheesy side dish to your favorite Pinterest recipe board.

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• Lemon Rice for Salmon

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