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Green Chile Rice Casserole

September 26, 2011

by Elizabeth

My mom has been making this rice casserole for years, I think it may have even been one of my grandmother’s recipes. Its spicy, slightly smoky flavor is a perfect match for wild game, so it’s always been our go-to side for cookouts. Unfortunately, somewhere along the way the actual recipe got physically lost or lost in translation, so our last few attempts have been slightly less than successful. I think I’ve finally figured out the correct proportions again, as evidenced by husband’s approval at our last minute barbeque last Saturday. This seriously takes about five minutes of actual prep time, so it’s perfect for those days when you get home from shopping and find your house overrun by a pack of hungry, football watching men.

Green Chile Rice Casserole

serves 4 -6, easily doubled

2 cups dry white rice
1 cup sour cream
1/2 cup chopped green chiles (Hatch or freshly roasted if possible, canned will do just fine though)
8 oz Monterrey Jack Cheese
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Preheat oven to 325˙. Cook rice according to package directions. I use instant rice and cook it in the microwave, don’t judge. Stir in sour cream, chiles, and half of the cheese. Add salt and pepper and season to taste. Transfer to a medium-sized baking dish, and top with remaining cheese.  Bake for 25 minutes. If your cheese hasn’t browned on the top, turn on the broiler for 2-3 minutes to make it golden and crispy.

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