Recipe by Michele O'Sullivan
"Enjoy this side dish with your next Mexican or baked chicken meal."
Watch video tips and tricks
uncooked instant rice
1 (10.75 ounce) can
condensed cream of celery soup
1 (4 ounce) can
chopped green chile peppers
shredded Cheddar cheese
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.
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!
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chile Rice Casserole
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 245
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple, comforting winter casserole.
This chicken and rice casserole is simple and tasty.
See how to make the ultimate one-dish broccoli and rice casserole.