• 2 Cups Uncooked Rice
  • 1 Pint Sour Cream
  • 16 oz. Chicken Broth
  • 2-3 Small Cans Green Chilies
  • 2 Pkgs. Cheddar cheese
  • Salt & Pepper


  1. Preheat oven to 350 degrees
  2. Cook 2 cups white rice according to package directions but substitute chicken broth for water. Put aside to cool.
  3. Take cooled rice and stir in 2-3 cans of green Chilies drained (save some to sprinkle on top later) -- use mild ones for timid eaters -- along with a pint of sour cream. Salt and pepper to taste.
  4. Spread evenly in a greased 8 x 12 casserole dish. Cover top of sour cream/rice mixture with two packages of shredded cheddar cheese. Sprinkle a handful of green chilies on top of the cheese.
  5. Cook for 30-40 minutes or till bubbly. If you do this on the pit you'll add a very nice smoked flavoring as well.

Serves 10-12 people

Print Friendly, PDF & Email