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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%
detailed view... how is this calculated?

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Rice Chile Verde

Recipe #195501 | 50 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: RSdaCat

On Feb 7, 2009

Good Heavens lady we NEEEEEEED you back at the library...I miss you very much, and EVERYONE misses this dish. This is probably the most terrible thing you can do to your waist, and simultaneously the MOST AWESOME rapture your tongue can handle without going numb! Isn't that always the way. Engrossed you sooo ROCK!!!

0 people found this review helpful

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From: Prayztwice

On Aug 6, 2008

Wow! This was fantastic! I absolutely love chilis rellanos and the taste was almost identical. I don't dare make this very often, tho', as it is extemely rich. Thanks for sharing this yummy recipe

0 people found this review helpful

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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.

4 people found this review helpful

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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!

3 people found this review helpful

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