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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (115g) Recipe makes 12 servings |
||
| Calories 224 | ||
| Calories from Fat 130 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.5g | 22% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 313mg | 13% | |
| Potassium 104mg | 2% | |
| Total Carbohydrate 15.6g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.5g | ||
| Protein 7.8g | 15% | |
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Rice Chile Verde
By: Engrossed
Nov 14, 2006
This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Chicken Chile Verde Enchiladas.
SERVES 12
Ingredients
- 2 cups sour cream
- 1 (4 ounce) can diced mild green chilies, I usually double this
- 1/4 teaspoon salt
- 3 cups cooked white rice
- 1/2 lb shredded monterey jack cheese, plus more to eye & to top
- 1/4 cup shredded parmesan cheese, I usually do it by eye
Directions
1
Cook 1 cup dry rice which makes 3 cups cooked rice.2
Preheat oven to 350.3
Combine sour cream, chiles and salt in a bowl.4
Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.5
Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.6
Loaf pan bakes at 350 for 25 min until bubbly.7
Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Wedding
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Lakerdog2
On Jun 23, 2008
Ok, first let me say this was WONDERFUL! I absolutely loved the flavor. I did do some things you said not to though, sorry! I used low fat sour cream, but I never eat regular sour cream, so I am used to the taste/texture. So for people who regularly use low fat sour cream, I don't think it will be a problem. I am sure it would be better with the full fat sour cream (isn't everything?) I don't eat it though. I did use regular cheese. I LOVE green chiles so I used about 2 and a half times the amount called for. I also had to mix it all together because I cut the recipe down to only 3 servings and did not have a baking dish small enough to allow me to layer it correctly. So I pretty much did everything you said not to, and I still loved it. Will definitely try the layering next time I make a full batch. I will also take this to my next potluck using full fat sour cream : ) Thanks for this, I will certainly make this often.
From: Lauralie41
On Apr 17, 2007
I was tempted to mix everything together but so happy I didnt. This rice is very good and next time I will add a bit more of the mild green chilies. The cheese melts nicely between the layers and the rice is creamy and wonderful. Thank you Engrossed!
From: mom24boys
On Dec 29, 2006
This a wonderful side dish that my family has made often. However, I lost the recipe and my "guess work" never yielded what I was looking for. Thanks Engrossed for posting! We doubled the chilies and almost doubled the jack cheese. Plus, we topped it with shredded cheddar for more visual appeal. My mom used to sprinkle with paprika - the '50s answer to any plain looking dish! I am going to make this and pack it in mini-muffin tins and see if it will make good finger food.
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