Description
A delicious and creamy Green Chile Rice Casserole that’s perfect for any occasion!
Ingredients
Scale
- 5 cups cooked long-grain white rice
- 2 cups thinly sliced green onions
- 1 cup sour cream
- 2 (4 oz.) cans diced green chiles
- 2 T Green Tabasco Sauce, to taste
- 1 3/4 cups grated Mozzarella cheese
- 2 T finely grated Parmesan cheese
Instructions
- Mix together cooked rice and sliced green onions in a bowl that will hold all the ingredients.
- In a separate bowl or large measuring cup, combine the sour cream, diced green chiles and juice, Green Tabasco Sauce, and 1 1/2 cups grated Mozzarella cheese.
- Mix the sour cream mixture into the rice mixture and gently combine.
- Spray the Casserole Crock or a 3-4 quart oval slow cooker with non-stick spray or olive oil.
- Add the combined rice mixture and press down so it’s evenly distributed in the slow cooker.
- Sprinkle the top with the rest of the grated Mozzarella cheese and the Parmesan cheese.
- Cook on high for 2 hours, or until the rice is bubbling hot, cheese is melted, and it’s starting to brown around the edges.
- If you’re using the Casserole Crock you can put it in a hot oven for a few minutes to brown the top. I don’t recommend doing that in other slow cookers unless the manufacturer okays it.
- This Green Chile Rice Casserole can keep well in the fridge for several days and can be reheated in the microwave or in a covered dish in an oven or toaster oven.
Notes
- For best results, use low-fat mozzarella cheese.
- This dish can be customized with additional spices or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Casseroles
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg