Best 2 Green Chile And Rice Casserole Recipes

**Introducing the Savory and Comforting Green Chile and Rice Casserole**

Indulge in the delightful blend of flavors and textures in our Green Chile and Rice Casserole, a culinary masterpiece that combines the vibrant heat of roasted green chiles with the comforting warmth of fluffy rice. This casserole is a perfect balance of spice, savoriness, and heartiness, making it an ideal dish for gatherings or a cozy weeknight meal. With variations ranging from vegetarian to meat-lovers' options, this versatile recipe caters to diverse preferences. Explore our collection of Green Chile and Rice Casserole recipes, each offering a unique twist on this classic dish. From the traditional New Mexican-inspired version to a creamy rendition with corn and black beans, our recipes cater to various dietary preferences and flavor profiles. Embark on a culinary journey as we delve into the secrets of creating this flavorful and satisfying casserole.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CHILE AND RICE CASSEROLE

Green Chile and Rice Casserole image

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Provided by pcur

Categories Side Dish Casseroles

Time 55m

Yield 8

Number Of Ingredients 4

Ingredients

1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 13.8 g, Cholesterol 71.3 mg, Fat 24.7 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 15.5 g, Sodium 528.6 mg, Sugar 1.2 g

PORK AND BROWN RICE GREEN CHILE CASSEROLE

Pork and Brown Rice Green Chile Casserole image

This also works well with chicken breast --- instant white rice may be substituted for the brown if desired, for extra heat add in another jalapeno pepper or cayenne pepper :)

Provided by Kittencalrecipezazz

Categories Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons oil (more if needed)
1 1/2 lbs boneless pork loin chops (cut into small bite-size pieces)
salt and black pepper
2 onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 1/2 cups instant brown rice, uncooked
1 (10 ounce) can cream of chicken soup, undiluted
1 small jalapeno pepper, seeded and finely chopped (optional or to taste)
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can Rotel Tomatoes (or use diced tomatoes)
2 (4 ounce) cans green chili peppers
1/2 cup salsa
1/4 cup chicken broth or 1/4 cup water
1 1/2 tablespoons cumin (can use more)
2 cups shredded cheddar cheese, divided

Steps:

Heat oil in a large heavy saucepan over medium heat.
Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
Add in onion and garlic and saute for about 3-4 minutes.
Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
Bake at 350 degrees until the cheese has melted.

Nutrition Facts : Calories 499.4, Fat 24.9, SaturatedFat 9.7, Cholesterol 89.5, Sodium 792, Carbohydrate 36.1, Fiber 5, Sugar 3.6, Protein 33

Tips:

Use fresh green chiles. Fresh green chiles have a more vibrant flavor than canned or dried chiles. If you can't find fresh green chiles, you can substitute 1 (4-ounce) can of diced green chiles, drained.
Roast the green chiles. Roasting the green chiles intensifies their flavor. You can roast the chiles under a broiler or on a grill.
Use a variety of cheeses. This recipe uses a combination of cheddar cheese, Monterey Jack cheese, and cream cheese. You can use any type of cheese that you like, but a combination of cheeses will give the casserole a more complex flavor.
Cook the rice until it is tender. The rice should be tender, but not mushy. If the rice is too mushy, it will make the casserole too soft.
Don't overcook the casserole. The casserole should be cooked until it is bubbly and hot, but not overcooked. Overcooked casserole will be dry and tough.

Conclusion:

This green chile and rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The casserole is made with fresh green chiles, a variety of cheeses, and rice. It is cooked until it is bubbly and hot, but not overcooked. Serve the casserole with your favorite toppings, such as sour cream, salsa, or guacamole.