Mexi Rice and Cheese Casserole

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

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.
Sprinkle half of cheese over rice mixture. Spoon remaining half of rice mixture over cheese, and sprinkle with remaining cheese. Bake, uncovered, 25 minutes.

Notes

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whosyournana 96222 26

Oct 10, 2012

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

Member 16532

Jun 04, 2012

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

Paso Shirley

Jan 31, 2012

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!!

prellis 5422955

Dec 19, 2011

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!