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Mexi Rice and Cheese Casserole

(1 Votes)
SERVES
8
COOK TIME
25 Min

So easy and so fine is what you'll say about this cheesy rice casserole that you can make from leftover rice. It goes great with any simple meat or poultry entree or any Mexican main dish.

What You'll Need:
  • 2 cups cooked rice
  • 1 (8-ounce) container sour cream
  • 1 (4.5-ounce) can chopped green chilies, undrained
  • 2 cups (8 ounces) shredded Monterey Jack cheese
What To Do:
  1. Preheat oven to 350 degrees F. Combine first 3 ingredients in a large bowl. Spoon half of rice mixture into a lightly greased 7- x 11-inch baking dish.
     
  2. Sprinkle half of cheese over rice mixture. Spoon remaining half of rice mixture over cheese, and sprinkle with remaining cheese. Bake, uncovered, 25 minutes.
     

Ratings & Comments

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I have not made this yet so I cannot rate it.

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wondered if diced tomatoes could be added. terrific comments answered before i asked. will try mexi- corn, and hominy variations

I've been doing this forever but adding tomato with diced green chilies and mexi corn. AWESOME side dish even in thie simple form!

I thought I invented this recipe--have been making it for many years. Only difference is I use shredded sharp cheddar cheese. For extra flavor, cook the rice in chicken broth--yummy!!

This recipe has been a standby for me for years. It is easy and super. I often substitute 2 small cans of hominy for the rice---equally delicious!

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