The Pioneer Woman Tasty Kitchen
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Cheesy Baked Green Chile Rice

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

What IS it about canned green chilies?

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 teaspoon Cumin
  • ½ whole Green Bell Pepper, Finely Chopped
  • 1 cup Rice
  • 1 whole Scallion, Thinly Sliced, White And Green Parts Separated
  • 2 cups Vegetable Or Chicken Stock, Or Enough To Cook The Rice To Package Directions
  • ¼ cups Sour Cream
  • 2 Tablespoons Cream Cheese
  • 8 ounces, fluid Canned Green Chilies In Their Juices
  • 1 cup Shredded Cheese, Your Choice, Divided
  • Salt To Taste

Preparation

Heat a pot to medium heat with a drizzle of olive oil. Add the cumin and green pepper. Cook for 3-5 minutes until slightly softened.

Add the rice. Stir for 2 minutes to coat the rice in the oil and lightly toast, then add the scallion whites and stock. Cover, reduce to a simmer, and cook the rice until done.

To the cooked rice, add the sour cream, cream cheese, canned chilies, and half the grated cheese. Stir, and taste. Add salt if you’d like.

Spread the rice mixture into a baking dish and top with the rest of the cheese.

To cook, broil the top (if the rice is still hot), or bake at 375ºF for 20-30 minutes until hot throughout and melty on top.

Note: Make this up to 3 days ahead and keep in the fridge. Bake whenever you’d like to eat it!

One Comment

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kc2volley on 5.26.2016

Love this rice. Whenever I serve to company they want the recipe – so simple and delicious! Great combo of ingredients without being too fattening! Love it!

8 Reviews

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mamalolly on 11.15.2020

The perfect side dish! So tasty. A favorite in this house.

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Kelly on 2.16.2017

Really yummy side dish!

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wendiwendy on 8.29.2013

This was delicious — a keeper for sure! It’s also the first time I’ve used canned green chiles in a recipe, so that was exciting. ;) I didn’t have broth so I used tomato juice (left over from canning) to cook the rice, and I used plain yogurt instead of sour cream/cream cheese (although I can imagine the original ingredients would be delicious). Those were my only changes — terrific flavor and a nice side dish!

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MJBowden on 8.21.2013

I have made this twice now for my family…huge hit!!!
Definite keeper
Thanks

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Dyedinthewoolcook on 8.14.2013

Yum! This was great! I made a few changes but kept to the basic recipe. I made a double batch using brown Basmati rice instead of white. My chiles were a bit too hot for me so I used half the amount and added two roasted green peppers to tame the heat without losing any flavor. My family loved this dish. Next time I might try adding some black beans, and maybe some onions like a previous reviewer. Thanks for a delicious recipe!

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