Green chile rice, just in time for Christmas! I have never served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be low-fat if you wish.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
342 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Step 2
Prepare instant long grain and wild rice mix according to package directions.
Step 3
Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
Step 4
Bake 25 minutes in the preheated oven, or until bubbly.
Ingredients
1 (8 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
1 (4 ounce) can chopped green chiles, drained
1 (6 ounce) package dry instant long grain and wild rice mix
