This rice casserole takes a Tex Mex side dish to a whole other level!
Jantie's Green Chile Rice
Why it's on our list
We feel so fortunate that our Step Dad, Dwight, has such an amazing family. His sister-in-law Jan Williams, who we lovingly call Jantie, is a true gem! She's thoughtful, kind, hilarious and the woman can cook! She introduced this rice side dish to our family several years ago and we can't stop making it! The fact that you put slices of cheese between the rice layers is what makes this dish insane!!
Serves 4-6 as a side
9x13 baking dish greased with butter or Pam
4 cups cooked rice
Salt to taste
2 (4 oz) cans of green chilies – mild or hot
2 (16 oz) cartons of sour cream
¾ lb Monterrey Jack cheese brick – sliced into 2” strips
Heat oven to 350 degrees
Cool the rice, and add salt, chilies and sour cream
Alternate layers of rice mix and sliced Monterrey jack in a well greased casserole dish.
Start and end with layer of rice. Sprinkle with cheddar and bake on 350 degrees until cheese is bubbly – about 20 – 25 minutes.
*Freezes well - unbaked!
Courtney & Whitney
Serve it up!
What's your go to rice dish? Send us a note!