Rice, Chile and Sour Cream Casserole

by , Updated March 29, 2017
print Feel free to use pepper Jack cheese in place of the Monterey Jack; you can have it sliced 1/8-inch thick at the deli, or buy a block and slice it yourself.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes



  1. Cut the Monterey Jack cheese into strips about 1/8-inch thick.
  2. Thoroughly mix sour cream and chiles.
  3. Butter a 1 1/2 quart casserole. Season rice with salt and pepper.
  4. Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top. Bake in a preheated 350 F oven for about 30 minutes.
  5. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.
Serves 6.


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