Chilies and Cheese Rice
Mix some California green chilies, fluffy rice, gooey Monterey, and what do you get? An easy cheesy peasy rice dinner. I tweaked the recipe and turned this chili and cheese rice dish into rice cakes with an ingenious hack, baking it in a jumbo-sized cupcake pan.
A comforting dish made simple for any mealtime, whether on a relaxing rainy Sunday afternoon or getting in the door late from a progressive day of work or school.
This recipe is an explosion of flavors that pops with a well-elevated amount of heat on the palette, between the gooey grated Monterey cheese and tangy acidity from the rich creaminess of the sour cream. You'll have a home-cooked meal that is as perfect as any cuisine served by a Michelin star Chef.
You could pair it with sauteed sweet pork sausage, grilled steak, baked chops, creamy avocado, or heck a shoe, lol. Just kidding about that shoe, but seriously, you'll have a happy, fulfilled tummy-especially if you enjoy spicy meals without the additional heartburn as dessert.
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
35
mins
Total Time:
45
mins
Ingredients
-
cup
cooked rice
(long grain white rice)
-
1
cup
green chilies
(seeded, dried, and small diced)
-
1 1/3
cup
sour cream
-
2
cup
grated monterey jack cheese
(or; blend of colby cheese with other choice of cheeses)
Instructions
-
Preheat oven to 350 ֯degrees.
-
In a large mixing bowl, combine cooked rice, finely chopped green chilies that have been seeded and dried, sour cream, and 1/2 a cup (or to your liking) cup of grated cheese.
-
Grease a medium-sized casserole pan with butter or oil for those rice cakes, a jumbo-sized cupcake pan.
-
Spoon about 1/3 cup of the rice mix into the cupcake pan, and press down with a spatula. Add remain cheese on top and bake for twenty minutes. Or, spoon into a baking pan the rice cheese mixture and bake until cheese is bubbly.