Cheesy Green Chile Rice
Displaying all 7 posts.

Heather Crockett
4 cups rice (cooked)
2 cups mexican cheese (Shredded)
14 oz green chiles (living in Indy I only really get to use canned)
15 oz can black beans (drained and rinsed)
4 cups sour cream

Mix the s. cream, black beans, and chiles together...
Spray a 9x13 pan
layer 1/2 rice then 1/2 cheese
spread the s. cream mixture
layer other 1/2 rice and other 1/2 cheese
cover with foil and back for 25 minutes at 350
uncover and bake an additional 5-10 minutes, until cheese is good and melted.

allow to stand 15 minutes and serve...

This is a complete meal (with a green salad on the side), but have been told that it would be good with shredded chicken in it too.
about 6 months ago · Report

Joseph Hurley
Canned??? Blasphemy!!! Just kidding , sometimes we use what we have to use. I live in Missouri now and can only, if lucky, get back to NW once a year where I get about 8 bushels to last me the whole year. It doesnt quite stretch that far so I too have to sub canned.
about 5 months ago · Report

Cari Aiken
This sounds awesome! I'm going to try this weekend.
about 5 months ago · Report

Mikki Avery-Duhon
My mom used left over turkey,too much squash from the garden,canned chicken all kinds of left over with variations of this recipe and froze it.
about 5 months ago · Report

Janeen Wheat McSwain
looks great!!! thanks!!
about 5 months ago · Report

Heather Crockett
@ Joseph - I would love to be able to use fresh, but I tend to go through them too fast and don't have the freezer space!
about 5 months ago · Report

Antonette Ayers
Thanks Heather! Was looking for something fun and easy to take to a dinner tomorrow. Sounds delish