My mom used to make this Mexican Rice Casserole recipe when I was a kid and I always loved it. Now I make it for my family and my son requests it all the time. It only has 4 ingredients and you may have all of them already. This casserole goes really well with my chicken enchiladas. I’ll post that recipe soon too.
Pin this so you’ll have it for later!
Mexican Rice Casserole
Rice (I prefer white for this recipe) Approx 4 cups cooked
Small can of chopped green chiles
Sour Cream (16 oz tub)
8oz Jalapeño Monterey Jack Cheese (shredded)
Cook Rice (Plan for 4 cups of cooked rice). Once rice is done, drain a can of chopped chilies and mix into the rice. Put about 2 cups of rice mixture into a casserole dish. Spread 8oz of sour cream on top of rice, then sprinkle half the cheese on top of sour cream, repeat rice, sour cream and cheese layer.
Place in the oven at 350 for about 20 minutes or until the cheese starts to bubble and brown around the edges.