Best 9 Green Chile Rice Recipes

GREEN CHILE AND RICE CASSEROLE

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.

GREEN CHILE CHICKEN AND RICE SOUP

Steps:

• Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
• Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
• Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
• Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

CORN AND GREEN CHILE RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
• Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

GREEN POBLANO-CHILE RICE

Steps:

• Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender.
• Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes.
• Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro.

PORK AND BROWN RICE GREEN CHILE CASSEROLE

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.

RICE WITH OLIVES AND GREEN CHILE PEPPERS

Steps:

• Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
• Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
• In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
• Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
• Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.

GREEN CHILE RICE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine all ingredients together and mix well.
• Pour all ingredients into a greased 8 x 8 inch baking dish.
• Bake for 20 minutes until heated through and it starts to bubble.

CORN AND GREEN CHILE RICE

Steps:

• Cook rice in water according to package directions.
• Preheat oven to 350°.
• Add the cooked rice, cottage cheese, corn, sour cream, chopped chiles, salt and pepper to a large bowl; mix well.
• Pour mixture into a greased 2-quart casserole dish.
• Sprinkle with cheese.
• Bake for 30-35 minutes or until well heated and cheese is melted.