There’s something special about pulling a bubbling casserole dish out of the oven, filled with layers of comforting flavor and warmth. This chile rice casserole is one of those feel-good meals that everyone around the table instantly loves. It’s creamy, savory, and full of bold green chile flavor with just the right amount of kick. Whether you’re cooking for a weeknight dinner or prepping ahead for a cozy weekend meal, this easy dish delivers every time.
Note: You might also see “chile” spelled as “chili”—both refer to the same delicious pepper. In this recipe, I use “chile,” the term most often used in the American Southwest when referring to green chiles as an ingredient.
Table of contents
What is a Chile Rice Casserole?
Chile rice casserole is a hearty baked dish made with cooked rice, green chiles, and other flavor-packed ingredients that come together into a creamy, cheesy, oven-baked comfort meal.
The green chiles bring a slightly smoky heat, the rice adds that classic comforting base, and everything melts together into a crowd-pleasing favorite.
If you’re new to casserole-style cooking, this is a great one to start with—minimal effort, maximum reward.
Why This is a Great Family Recipe
This casserole fits right into family life. It’s simple to prepare, doesn’t require a long list of steps, and keeps well in the fridge for lunches or second helpings later in the week.
Even picky eaters tend to love the soft texture and mild spice level, and it’s easy to add a protein or serve it with a side salad for a complete meal.
Plus, since it bakes in one dish, cleanup is blissfully easy.
Ingredients for the Best Results
The key to the best chile rice casserole is balance—between creamy and spicy, soft and slightly crisp.
Cooked rice forms the base, soaking up all the delicious flavor. Green chiles offer that gentle heat that makes this dish stand out. I love stirring in freshly chopped garlic and scallions for a flavor boost that brightens every bite.
A dollop of tangy sour cream (dairy-free or regular) creates that signature creaminess, and of course, a generous sprinkle of melty cheese over the top pulls it all together.
How to Make Chile Rice Casserole
This casserole couldn’t be easier. Once your rice is cooked and cooled slightly, mix it in a bowl with chopped green chilis, scallions, and garlic.
Fold in the sour cream until everything is evenly coated, then pour the mixture into a greased baking dish. Add your cheese on top (and even a little extra inside if you love it cheesy like I do). Bake until golden on top and bubbling around the edges.
Let it sit for a few minutes before serving—it’s even better when it settles slightly.
Tips and Tricks for Leftovers
Leftovers are a hidden bonus with this recipe. I
often make a double batch just to have extra the next day. The casserole keeps well in an airtight container in the fridge for 3 to 4 days. To reheat, just pop it in the oven at a low temperature until warmed through, or use the microwave for a quick lunch.
Sometimes I’ll stir in a splash of non-dairy milk or a bit more sour cream if it seems a little dry—it brings everything right back to life.
Ideas for Variations and Uses
Chile rice casserole is wonderfully flexible.
Add black beans or corn for extra texture and flavor. For a little more heat, toss in a few diced jalapeños or a dash of hot sauce. You can use leftover roasted vegetables or chopped greens like spinach for a colorful twist. I’
ve even turned leftovers into burrito filling—just spoon it into a warm tortilla, wrap it up, and go. It’s perfect for weeknight creativity.
Frequently Asked Questions About Chile Rice Casserole
Absolutely. Canned green chilis are convenient and add great flavor. If you have fresh ones on hand, roast and dice them for an even more vibrant taste.
Long grain white or jasmine rice holds up beautifully, but brown rice also works well if you like a little more bite and fiber.
Yes! Assemble everything ahead and refrigerate it unbaked. When you’re ready, just pop it in the oven and bake as directed—just add a few minutes if it’s cold from the fridge.
Definitely. Let the casserole cool completely, then wrap it well and freeze. To reheat, thaw overnight and bake until hot all the way through.
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Let’s Share This!
I hope you’ll try this chile rice casserole and enjoy it as much as I do. If you make it, I’d love to see your creations—share your photos on Instagram or Facebook and tag me! It really makes my day.
And if you enjoyed the recipe, please leave a comment below and add a star rating. Your feedback helps others find the recipe and makes this community even more delicious.
Chile Rice Casserole
This chile rice casserole is a comforting, creamy, and savory dish with bold green chile flavor and a perfect kick. It’s a crowd-pleaser for any meal, whether a weeknight dinner or a cozy weekend prep.
Ingredients
- 1.5 cups rice, uncooked
- 8 oz green chiles from a jar, drained
- 4 cloves garlic, pressed
- 5 scallions, roughly chopped
- 10 oz dairy free sour cream
- 4 oz vegan cheese, shredded
- salt, pepper to taste
Instructions
- Preheat the oven to 375F.
- Start with cooking the rice according to the package directions.
- Once your rice is cooked and cooled slightly, mix it in a bowl with chopped green chilis, scallions, and garlic.
- Fold in the sour cream until everything is evenly coated, then pour the mixture into a baking dish.
- Add your cheese on top and bake until golden on top and bubbling around the edges. This should take about 15 minutes
- Let it sit for a few minutes before serving—it’s even better when it settles slightly.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 411mgCarbohydrates: 30gFiber: 2gSugar: 8gProtein: 11g