Include in Print View:

Mexican Rice

Mexican Rice (4 recipe image
This creamy Mexican rice casserole is a comforting twist on traditional rice dishes. It combines fluffy cooked rice with a rich mixture of sour cream and tangy green chilies, layered generously with melted Monterey Jack and sharp Parmesan cheese. The result is a dish that is both savory and indulgent, with a gooey, cheesy top and a smooth, creamy interior. It&# 226;ÂÂs the perfect side dish for tacos, enchiladas, or as a hearty vegetarian main course. Simple to assemble and quick to bake, this recipe brings warm, home-style flavors to your table with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 744.3
Dietary: Gluten-free, Vegetarian
Description
This creamy Mexican rice casserole is a comforting twist on traditional rice dishes. It combines fluffy cooked rice with a rich mixture of sour cream and tangy green chilies, layered generously with melted Monterey Jack and sharp Parmesan cheese. The result is a dish that is both savory and indulgent, with a gooey, cheesy top and a smooth, creamy interior. It&# 226;ÂÂs the perfect side dish for tacos, enchiladas, or as a hearty vegetarian main course. Simple to assemble and quick to bake, this recipe brings warm, home-style flavors to your table with minimal effort.
Ingredients
  • 1 pint Dairy Sour Cream
  • 4 ounce Chopped Green Chilies
  • 1/4 cup Grated Parmesan
  • 1/2 pound Monterey Jack Cheese
  • 3 cup Cooked Seasoned Rice
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    In a medium bowl, mix the sour cream, chopped green chilies, and a pinch of salt until well combined.
  3. 3
    Grease a 13x9-inch baking dish lightly with oil or cooking spray.
  4. 4
    Spread 1 cup of the cooked rice evenly over the bottom of the baking dish.
  5. 5
    Spread half of the sour cream-chili mixture over the rice layer.
  6. 6
    Layer half of the shredded Monterey Jack cheese over the cream mixture.
  7. 7
    Repeat the layers: add another cup of rice, the remaining sour cream mixture, and the remaining cheese.
  8. 8
    Top with the final cup of rice and sprinkle evenly with grated Parmesan cheese.
  9. 9
    Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
  10. 10
    Let stand for 5 minutes before serving to allow the casserole to set slightly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 744.3kcal
% Daily Value *
Total Fat 47.2g73%
Saturated Fat 29.2g146%
Cholesterol 126.2mg43%
Sodium 448.2mg19%
Total Carbohydrate 62.9g21%
Dietary Fiber 2.7g11%
Sugars 9.1g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cooked rice is still slightly warm when assembling the casserole to help it meld with the sour cream mixture.

You can substitute Monterey Jack with cheddar or a Mexican blend cheese for a sharper flavor profile.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

If you prefer a spicier dish, add diced jalapeños or a dash of hot sauce to the sour cream mixture.

Keywords: mexican, rice, casserole, cheese, sour cream, green chilies, parmesan, monterey jack, baked, vegetarian, side dish, comfort food, easy, family dinner, creamy, spicy
Read it online: https://www.chefs-mate.com/recipe/mexican-rice-4-2/