Chile Cheese Rice

This post may contain affiliate links.

This Chile Cheese Rice is such an easy recipe, and it’s so good! 

Spooning out Chile Cheese Rice

I’ve gotta be honest with you.  This was not an easy recipe to photograph.  It’s perfectly cheesy and wonderful, but man… when you scoop it out of the dish– it just looks like a hot mess.  You’re going to have to trust me on this one.  This is a really simple-to-make and delicious rice side dish recipe- especially if you’re a cheese lover.  I’m sorry the photos don’t look more appetizing!!

Making Chile Cheese Rice

How to make Chile Cheese Rice:

You do have to cook the rice on the stove first.  That’s super easy to do though.  Just cook 2 cups of rice in chicken broth.  If you don’t want to use chicken broth, you can use vegetable broth or even just water.  The cooked rice is combined with sour cream and chopped canned chiles.  Then you’ll layer the rice mixture and cheese and onion salt in a casserole dish.  That’s it, and then bake until the cheesy is super melty and perfect!

Chile Cheese Rice just out of the oven

When I’m making tacos or enchiladas or something like that, I’m always at a loss to think of what I can make as a side dish to go with those types of things.  This Chile Cheese Rice is a great side dish to Mexican-themed main dishes.  It’s always gobbled up!

Spooning out Chile Cheese Rice

Here are a few more rice recipes you might be interested in trying:

Print Pin
Save Recipe

Chile Cheese Rice

Perfect cheesy side dish recipe to serve with a Mexican meal!
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12 servings
Calories 245kcal
Course Side Dish
Cuisine Mexican
Keyword chile cheese rice, rice casserole


  • 2 cups uncooked white rice
  • 4 cups chicken broth
  • One 7-ounce can chopped mild chiles, squeezed dry
  • 16 ounces sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • onion salt


  • Preheat oven to 350 degrees F. Butter a 9x13 (or similar) casserole dish.
  • Cook rice using chicken broth instead of water (use package directions). Remove from heat and fold in the chiles and sour cream (reserve a little bit of sour cream for the top).
  • Layer half of the rice mixture and half of each cheese. Sprinkle with onion salt. Layer the rest of the rice on top. Sprinkle with more onion salt. Spread the reserved sour cream on top. Then sprinkle the rest of the cheese on top.
  • Cover and bake for 30 minutes.


  • *If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chicken broth and chiles that are known to be GF.


Serving: 1g | Calories: 245kcal | Carbohydrates: 29g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 490mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 11mg | Calcium: 211mg | Iron: 1mg
More Recipes Using Chiles...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe