Chile Cheese Rice


2 cups uncooked white rice
chicken broth
7 oz can diced chiles, squeezed dry
16 oz reduced-fat sour cream
1 cup grated monterey Jack cheese
1 cup grated sharp cheddar cheese
onion powder to taste

1. Preheat oven to 350 degrees F. Butter a large casserole dish.

2. Cook rice using chicken broth instead of water (use package directions). Remove from heat and fold in chilies and sour cream (reserve a little bit of sour cream for the top).

3. Layer half of the rice mixture and half of each cheese. Sprinkle with onion powder. Repeat layers. Spread reserved sour cream on top.

4. Cover and bake for 30 minutes.

Servings: 10

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“So easy and very good!”
-Rohnert Park, CA

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