CHEESY GREEN CHILI RICE — White rice is combined with lots of shredded cheese, sour cream and diced green chilies in this Tex-Mex side dish the whole family will love.
We eat a lot of tacos and enchiladas around here, and this Cheesy Green Chili Rice is my easy, go-to side dish whenever I’m serving Mexican food.
My whole family loves it, and I usually have all of the ingredients on hand. Which means I can whip it up at a moment’s notice, and it’s always a hit!
I made it today and it turned out great…..everyone loved it! I’m going to make it again next weekend for another birthday party I’m hosting. Super easy and tasty!!! ~ Vanessa
This rice doesn’t really look like anything special, but it’s full of flavor, and a welcome change from plain old rice.
Plus, this stuff is loaded with cheese and sour cream, so you really can’t go wrong. Unless you’re counting calories. But I live with a bunch of teenage boys, so there isn’t a lot of calorie counting happening at my house.
I usually cook the rice in my rice cooker because it’s so easy, then add the remaining ingredients and bake. But the traditional method of cooking rice will work just as well.
It’s also a great way to use leftover rice. And I always seem to have leftover rice. This recipe turns it into a whole new side dish!
This was an excellent compliment to our simmered salsa chicken and grilled corn. SO easy too! ~ Erika
And this cheesy rice isn’t just great as a side, it’s an amazing filling for burritos and other Mexican dishes–just add a protein and some veggies to the mix and you can create all kinds of meals with this flavorful rice recipe.
This Cheesy Green Chili Rice is one of those tried and true recipes I know I’ll be making for years to come.
Be sure to save this Cheesy Green Chili Rice recipe to your favorite Pinterest board for later.
Great recipe, we added black beans and smoked chicken to make it a full meal. ~ Kelly
Here’s what you’ll need to make Cheesy Green Chili Rice
- Canned green chilies
- Sour cream
- Monterrey Jack or pepper jack cheese
- Cheddar cheese
- Fresh cilantro
- Spices: cayenne pepper, salt and pepper
Cheesy Green Chili Rice
White rice is combined with lots of shredded cheese, sour cream and diced green chilies in this Tex-Mex side dish the whole family will love.
- 4 cups cooked rice
- 2 (4 oz.) cans diced green chilies
- 1 cup sour cream
- 1 cups shredded Monterrey Jack or pepper jack cheese
- 2 cups shredded cheddar cheese, divided
- 1-2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash of cayenne pepper (optional)
- Preheat oven to 350 degrees. In a large bowl, combine rice and remaining ingredients, reserving 1 cup of the cheddar cheese for topping.
- Transfer the rice mixture to a greased 2 quart baking dish. Cover and bake for 25-30 minutes or until heated through. Remove from oven and sprinkle with the reserved cup of cheddar cheese.
- Place under the broiler for about 2 minutes, or until cheese is melted and bubbly. Garnish with additional chopped cilantro, if desired.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 419mgCarbohydrates: 25gFiber: 0gSugar: 2gProtein: 13g
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Who Dished It Up First: Adapted from Taste of Home
Mm, looks amazing! So appetizing that might be even my main!
This is sooooo right up my alley. Cheesy and chili goodness. Looking forward to trying out your recipe.
This looks fantastic. My kids would love this.
My kids are not fans of tomatoes and rice. So I don’t fix Spanish rice with tacos.
This looks so easy!
Thank you Kathryn!
Great recipe, we added black beans and smoked chicken to make it a full meal.
Try adding frozen roasted corn
Trader joes has a great one
Making this for a party! Looks good! Have you prepared it before hand and baked it later?
I haven’t, but I’m sure it would work just fine. The rice might soak up some of the moisture, so you might want to add a bit of extra sour cream and cheese.
Thanks! I made it today and it turned out great making it before hand. Everyone loved it! I’m going to make it again next weekend for another birthday party I’m hosting. Super easy and tasty!!!
So, so easy and so very delicious! I was stumped about what to make for dinner and ran across this recipe I had pinned. Made it as directed but added some shredded rotisserie chicken I had on hand. Perfect main dish! It’s earned its way into my go-to recipe file! Thanks for sharing this.
Thanks Trudy! Great idea! 🙂
I made this last night for Cinco de Mayo. Since I am grain free, I substituted riced cauliflower for the rice and used light sour cream. Reduced the calories to 210 per serving. It was delicious.
What a great idea! Thank you!
This was an excellent compliment to our simmered salsa chicken and grilled corn. SO easy too!
WOW! I swapped the rice for Trader Joe’s white quinoa and used the pepper jack option. This was sooooo good! I think it would also be good as a dip with corn chips at a party- could even add some chopped and seeded tomatoes for zing! Thank you so much for sharing!
That is a great idea! Thank you. 🙂
I tried this as a side dish a few months ago and loved it. Then I thought “I can turn this into a main dish casserole!” Which I did and now it’s one of my family’s favorite casseroles! I added an extra cup and a half of sour cream, 2 more cams of green chilies, 2 cups of cooked chicken and a cup of frozen corn. I made it the same way but added those ingredients and WOW! It’s almost like a creamy tex mex risotto. And it reheats wonderfully. Thank you for inspiring our new favorite!!
That sounds great Ashley! I can’t wait to try it.
How well does this freeze??
I haven’t tried freezing it, but I imagine it would freeze quite well.
How did you know I have leftover rice I need to use. Looks yummy.
My rice was super dry, not very good
Debra E Gurrola
Just add little more sour cream
I made this for an extended family get together along with shrimp tacos. It was delicious and everyone loved it. I made it the day before and just popped it in the over while I got the tacos ready. Doesn’t get any better or easier! Definitely a keeper recipe!
Can I use fresh green chiles?