CHILE CHEESE RICE
Marcy Inspired shares a delightful Viewer Recipe for Chile Cheese Rice featuring flavorful Hatch Green Chiles. Originally sent in by Cecy & Jaime Marquez of El Paso—who learned it from Jaime’s sister, Eli—this dish is surprisingly simple to prepare and makes a delicious side for any meal. Don’t miss this easy yet crowd-pleasing recipe!
Video
Ingredients
- 1 ½ cups white rice
- 2 cups 16oz. sour cream
- ½ lb. Monterrey Jack cheese cut in cubes (Plus more approx. ½ cup grated cheese to sprinkle on top)
- 2-4 4 oz. cans of Hatch green chile I used 1 cup of Hatch chile, chopped
- salt to taste
- butter
Instructions
- Cook rice. (Typically it's a 2-to-1 ratio: two cups of liquid to 1 cup of rice) You can use a rice cooker or cook on the stove top. To cook on stovetop, bring the 1 1/2 cups rice and 3 cups water to a boil.
- Lower the heat, cover with a lid and let simmer without stirring 15 to 20 minutes until rice is tender. Remove from heat. Let rest 5 minutes then fluff with fork.
- When rice is done, preheat oven to 350º
- Grease a 2-quart baking dish with butter.
- Combine cooked rice with sour cream and season with salt. Place half of the rice mixture in greased baking dish to create bottom layer. Use spatula to spread smoothly and ensure entire surface is covered. Add cubed cheese on top, followed by the green chile.
- Spread out as evenly as possible. Cover with remaining rice mixture. Top with shredded cheese. Dot with butter. (I used 6 pats of butter. You could use a little more.)
- Place in oven to bake for 30 minutes. Serve while still hot and enjoy!
- Thanks so much for checking out this video. If you have a recipe you'd like me to try, email it to marcyinspiredrecipes@gmail.com. If I use it on this channel, I will send you a free Marcy Inspired "Chile Snob" t-shirt.
Notes
The video and recipe were provided and produced by Marcy Inspired.
