We had a softball tournament this past weekend but I did manage to cook at least one decent meal at home to counteract all the cheese fries and pickle sickles we ingested. Whenever I make Mexican food this is my favorite side dish. My kids even like it despite the “green things” in it. It is my Mom’s recipe for green chile rice. I am not sure where she got the recipe but every time I make it people go crazy over it. It’s super easy and even better the next day. I served mine with a Mexican chicken casserole.
- 1 stick of butter melted (I only use the real stuff)
- 2-3 bags of white boil-in-bag rice cooked per instructions
- 1 can chopped green chiles (4.5 oz)
- 8-12 oz sour cream (use 8oz for 2 bags of rice and 12oz for 3)
- 8oz block of Monterey Jack (or Pepper Jack) cheese shredded
- Salt and Pepper
I start my rice to boil then start on the sauce. Melt the stick of butter in the microwave. Pour it in the casserole dish. Add a carton of sour cream. Stir in the salt and pepper. Be generous with the seasoning because the rice will need it. Add your green chiles. Once the rice is cooked, drain it and stir it in the dish with the sauce. I add a handful of the cheese to the mixture and once it is all mixed and seasoned to taste, spread it evenly in the dish. Top with the remaining cheese and bake at 350 until cheese starts to brown, usually 20-25 minutes. (Warning: I typically burn my mouth because I am too glutinous to wait and let it cool. I also have been known to eat this for breakfast the next day. It is that addictive.) Enjoy!