Let me tell you about this Green Chili Rice Casserole Recipe that quickly became a go-to comfort dish in my house. It’s creamy, cheesy, and filled with just the right amount of green chili zip to keep things exciting. Honestly, once you try it, I’m pretty sure you’ll be making it on repeat — it’s fan-freaking-tastic and super simple to pull together on a weeknight or whenever you’re craving something hearty and cozy.
Why You’ll Love This Recipe
- Easy to Make: With just a handful of pantry staples, you’ll have a comforting casserole on the table in under 30 minutes.
- Comfort Food with a Kick: The green chilies add a subtle heat that balances perfectly with cheesy, creamy rice.
- Family Favorite: My family goes crazy for this dish, and I bet yours will too!
- Versatile and Crowd-Pleaser: Great as a side or a main, and ideal for potlucks or weeknight dinners.
Ingredients You’ll Need
The beauty of this Green Chili Rice Casserole Recipe is how simple yet flavorful the ingredients are — each one playing its part to create that creamy, cheesy, slightly spicy magic. Grab good quality canned green chilis and freshly shredded cheese if you can; it really makes a difference.
- Cooked white rice: Day-old rice works wonderfully here because it’s drier and mixes better into a casserole.
- Canned green chilis: Opt for the mild or medium variety depending on how much spice you like.
- Cheddar cheese: Sharp cheddar gives the best melt and tang, and be sure to reserve some for that golden topping.
- Sour cream: Adds creaminess and a slight tang that balances the cheese and chilis.
- Garlic powder: For a little extra flavor depth without overpowering the dish.
- Salt: Enhances all the flavors.
- Black pepper: Just a pinch to give a subtle warmth.
- Parsley or cilantro: Fresh herbs to finish with brightness and color.
Variations
One of the things I love about this Green Chili Rice Casserole Recipe is how easy it is to personalize. Whether you like it hotter, heartier, or even veggie-packed, there’s a variation here for you to experiment with.
- Spicy Up the Heat: I sometimes swap in some chopped jalapeños or a dash of cayenne if I want an extra kick — my family loves the added fire.
- Protein Boost: Adding cooked shredded chicken or black beans turns it into a filling main dish.
- Dairy-Free Option: Use vegan cheese and plain coconut yogurt instead of sour cream — it still tastes great.
- Herb Switch-Up: Cilantro works beautifully for a fresh twist, especially if you’re leaning into southwest flavors.
How to Make Green Chili Rice Casserole Recipe
Step 1: Assemble the Creamy Rice Mixture
Start by preheating your oven to 350°F (175°C) — setting the right temperature in advance helps everything cook evenly. In a large bowl, mix your cooked white rice with the canned green chilis, 1½ cups of shredded cheddar, the sour cream, garlic powder, salt, and black pepper. I like to use a big spoon or rubber spatula to gently fold everything together so the rice stays fluffy and doesn’t get mushy. Be sure to taste a little — you might want to adjust the seasonings depending on your chilies.
Step 2: Prepare the Casserole Dish and Bake
Spray a 9×13-inch baking dish well with nonstick spray to prevent sticking — trust me, it saves you from scrubbing later! Spread the rice mixture evenly into the dish, then sprinkle the reserved ½ cup of cheese on top. This little extra layer of cheese browns up beautifully and adds a great texture contrast. Pop it into the oven and bake for about 20 minutes until you see it bubbly around the edges and the cheese is lightly golden on top.
Step 3: Cool and Garnish
Once out of the oven, let your Green Chili Rice Casserole sit for about 10 minutes before serving — this step helps it set up nicely, so it’s easier to dish out. Just before serving, sprinkle with fresh parsley or cilantro for a pop of color and freshness that brightens the whole dish.
Pro Tips for Making Green Chili Rice Casserole Recipe
- Use Day-Old Rice: I learned this the hard way—the casserole turns out much better with rice that’s had time to dry out instead of freshly cooked.
- Don’t Skip the Rest Time: Letting the casserole cool before serving helps it firm up so slices hold together better.
- Cheese Choice Matters: Sharp cheddar not only melts well but also adds a nice tang that balances the green chilis.
- Even Cheese Distribution: Reserving some cheese for the top gives you that gorgeous golden crust everyone loves.
How to Serve Green Chili Rice Casserole Recipe
Garnishes
I usually garnish this casserole with either chopped fresh parsley or cilantro, depending on my mood. The fresh herbiness cuts through the richness and gives the dish a pretty, vibrant look. Sometimes, I even add a dollop of sour cream or a sprinkle of sliced green onions on top for extra flair.
Side Dishes
This casserole is hearty enough to stand on its own, but I love pairing it with a crunchy garden salad or roasted veggies for balance. It also makes a fantastic companion to grilled chicken or smoky pulled pork if you’re serving it as a side.
Creative Ways to Present
For special occasions, I’ve served this Green Chili Rice Casserole in individual ramekins topped with extra cheese and a small sprig of cilantro — they make for charming individual portions that everyone appreciates. It’s also great layered in a clear glass casserole dish so you can show off those cheesy layers.
Make Ahead and Storage
Storing Leftovers
I like to store leftover casserole in an airtight container in the fridge for up to 3 days. Just make sure you cover it well to keep the rice moist and prevent the cheese from drying out.
Freezing
I’ve frozen this casserole successfully a few times by wrapping it tightly in foil and then placing it in a freezer bag. When you’re ready to enjoy it again, thaw it overnight in the fridge to keep the texture just right.
Reheating
To reheat, I let the casserole come to room temperature first (about 30 minutes out of the fridge), then cover it with foil and warm it in the oven at 325°F for 15 minutes or so until it’s heated through. For a quick fix, reheating smaller portions in the microwave for about a minute works great too, just watch to prevent drying out.
FAQs
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Can I use brown rice instead of white rice in this casserole?
Absolutely! Brown rice will work nicely, but keep in mind it has a chewier texture and nuttier flavor. You may want to use cooked and cooled brown rice for best results, just like with white rice.
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How spicy is this Green Chili Rice Casserole Recipe?
This casserole has a mild to moderate spice level, thanks to the canned green chilis. If you’re sensitive to spice or want a little more heat, you can adjust by choosing mild or hot green chilis or adding fresh jalapeños.
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Can I make this recipe vegan?
Yes! Swap out the cheddar cheese for your favorite vegan cheese and replace sour cream with a dairy-free alternative like coconut yogurt or cashew cream to keep it creamy and delicious.
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Is it better to use fresh or canned green chilis?
Canned green chilis are convenient and consistent in flavor, which is why I stick with them. Fresh chilis can add more brightness but may vary in heat, so either works depending on your preference.
Final Thoughts
This Green Chili Rice Casserole Recipe has truly become one of my favorites because it’s comforting, packed with flavor, and incredibly easy to make. I used to struggle finding simple weeknight dinners that everyone loved, but this one checks all the boxes. If you give it a try, I’d love to hear how it turns out for you — chances are, it’ll become a staple in your home, just like it did in mine.
Print
Green Chili Rice Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Green Chili Rice Casserole is a comforting, cheesy dish perfect for a quick and easy meal. Combining fluffy cooked rice, flavorful canned green chilis, creamy sour cream, and shredded cheddar cheese, this casserole bakes to bubbly perfection with a golden cheese topping. Garnished with fresh parsley or cilantro, it’s a crowd-pleaser ideal for family dinners or potlucks.
Ingredients
Ingredients
- 4 cups cooked white rice
- 8 ounces canned green chilis
- 2 cups shredded cheddar cheese, divided (reserve 1/2 cup for topping)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley or cilantro
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
- Mix the ingredients: In a large bowl, combine the cooked white rice, canned green chilis, 1½ cups of shredded cheddar cheese, sour cream, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Prepare the baking dish: Lightly spray a 9″ x 13″ baking dish with nonstick cooking spray to prevent sticking. Then, spread the rice mixture evenly across the bottom of the dish.
- Add the cheese topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the rice mixture for a delicious golden crust.
- Bake the casserole: Place the casserole in the preheated oven and bake for about 20 minutes, or until the mixture is bubbly and the cheese on top is lightly golden brown.
- Cool and garnish: Remove the casserole from the oven and let it cool for about 10 minutes to set. Before serving, garnish with freshly chopped parsley or cilantro for added flavor and color. Enjoy your meal!
Notes
- To reheat in the oven: Remove the casserole from the fridge and allow it to come to room temperature by sitting out for about 30 minutes. Preheat the oven to 325°F (165°C), cover the casserole with foil, and heat for about 15 minutes or until warmed through.
- To reheat in the microwave: For smaller portions, scoop the desired amount into a microwave-safe dish and reheat on high for about 1 minute or until heated thoroughly.
Nutrition
- Serving Size: 1/8 of casserole (about 1 cup)
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 40 mg
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