Tuesday, March 29, 2011

Baked Cheesy Rice

How about a super easy side dish that everyone loves?  I first had this cheesy rice at a friend's house for dinner and didn't think it would be such common ingredients.  Once I got her recipe, I've made a bunch of variations.  The other night, I just made 2 portions in a small ramekin with gruyere cheese and thyme (no chiles) to go with some steaks my husband grilled - yummy.  My daughter is like her daddy and doesn't really like potatoes so those cheesy potato casseroles are wasted on her but she'll eat this!  You can also easily make large quantities (Easter dinner?  Potluck?).  Sometimes I decrease the sour cream and leave the cheese off the top to make it a little healthier (not much, but a little).

Chile Cheese Rice 

1 cup long grain white rice
1 4oz can diced green chiles
1 1/3 c. sour cream
2 c. shredded jack cheese
Lawry's seasoned salt

Cook rice according to package directions.  Combine cooked rice, chiles, sour cream, 1 1/2 c. of the cheese, and seasoned salt.  Scrape into a greased 1 1/2 quart baking dish.  Sprinkle remaining cheese on top.  Bake uncovered at 350 degrees for 30 minutes.  Don't overcook or it'll dry out!


  1. I think you made this once when we ate dinner at your house and I still dream of it! So yummy! I'll just need to not mention some of the ingredients to Eric when I make it. ; )

  2. My mind is boggled. He dislikes potatoes? Is that possible?

  3. I know, it's weird, huh? He doesn't prefer potatoes . . . he'll eat them but he'd rather have some rice.

  4. This was so good on Easter! Thanks for bringing it and introducing it. I especially liked the green chilis.