I love all the flavors of Tex-Mex food and am always on the lookout for something new and different to serve alongside some of our favorite entrees. I found this recipe in my email this morning from one of my favorite bloggers at CallMePC.Com. Although I had to make an adjustment or two to fit the ingredients I had on hand, the result was successful and, as my husband said, definitely a “do again.” I served this alongside another favorite recipe from The Pioneer Woman, Ree Drummond. The Green Chile Cheese Rice Casserole was a perfect pairing with her Tequila Lime Chicken.

This recipe is a great way to use leftover cooked rice and can be reduced for a smaller batch. It’s also gluten free if you’re looking for something that suits special dietary needs.


4 cups cooked rice (I used Basmati)
1 cup sour cream
6 ounces green chiles, diced (I used the canned green chiles)
3 cups Monterey Jack cheese, or any other appropriate shredded cheese (cheddar, colby-jack, pepper-jack)
10.8 ounce package frozen corn (if you don’t have frozen, you can use canned corn, drained)
1 tablespoon fresh, chopped cilantro
1 teaspoon fresh, minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper like cayenne, optional


Preheat oven to 375 degrees. Mix all ingredients together in a mixing bowl, reserving 1 cup of shredded cheese for topping.

Pour into a greased 9 x 13 baking dish. Top with the remaining 1 cup shredded cheese.

Bake for 20-25 minutes, or until bubbling. Serve immediately.

This is a great dish to make ahead and pop into the oven while you’re prepping the rest of your meal.


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