Chile Rice Casserole Recipe -
Chile Rice Casserole Recipe
  • READY IN 30 mins

Chile Rice Casserole

Recipe by  

"Enjoy this side dish with your next Mexican or baked chicken meal."

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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
  3. Bake in preheated oven for 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

I really liked this recipe. My two year old wouldn't eat it and my husband didn't even try it. You really do have to be a fan of green chiles though for it to be a hit. I won't make again because no one else ate it, but I would like to try it with cream of chicken soup.

Most Helpful Critical Review
Jul 24, 2003

I didn't like this at all-and it smelled "weird" (which is the best way I can describe it). No one really dug this sidedish except for a friend who had stopped by to visit couldn't resist a small bowl. She said it was good w/ a little S&P (thus the 3-star rating) but other than that, I received no praise for this one and I couldn't eat more than a bite. Sorry!

Nov 04, 2006

My version of this does not call for the soup. But I tried it and liked it. Wonderful potluck dish. I added more cheese for on top, and mixed in a little onion and garlic powder for extra flavor.

Feb 26, 2008

As described it would be quite bland. However, I added salt, pepper, chili powder, cumin, garlic, and more cheese. I also used parboiled long grain rice instead of the instant. The result is a tasty change from Spanish rice.

Nov 08, 2004

This was a quick and delicious recipe that my husband and I really enjoyed. I followed the reciped exactly and it came out great. We live in the southwest and this will definitely be a crowd pleaser at an upcoming pot-luck. Thanks for the recipe, Michele.

May 07, 2009

I made it a little differently, doubled the recipe and used 3 c cooked rice. I cooked rice until water was absorbed - leaving rice slightly undercooked. Mixed rice with 1 can cr. celery, 1 can cr. chicken (it's what I had on hand), 16 oz sour cream, 7 oz can green chilis, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp garlic salt. The whole family ate it up, even my 17 month old! Thanks for sharing!

Mar 31, 2006

My husband and I really enjoy this dish. I have made it for guests and they raved about it. I am tripling the recipe and taking it to a potluck tonight. I use fresh roasted chilies and the flavor is intense, just the way we like it.

Jul 06, 2004

I just tried this for supper tonight, along with pork chops. And, my other half loved it (so did I). I guess we are both fans of chilies. And, I think you have to be because of the flavor. It's not too hot because the sour cream cuts down on the heat. We loved it.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 1369 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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