Green Chili N Rice Casserole Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Prepare the instant long grain and wild rice mix according to package directions.
• Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
• Bake 25 minutes in the preheated oven, or until bubbly.

Steps:

• Cook rice first, as per directions on the package, usually two parts water, one part rice bring to a boil, reduce heat until water is gone.
• Preheat oven to 350°F.
• Add Butter, Sour Cream, Milk, Jack Cheese, Chilies, and Salt to cooked rice.
• Mix well.
• Put in a casserole dish, sprinkle top with Cheddar cheese, and cook until center is hot.

Steps:

• Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan.
• Bring to boil, uncovered.
• Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes)
• Stir in green onions and cilantro.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Steps:

• In a large skillet, cook onion in butter until tender. Remove from the heat. Stir in the rice, sour cream, cottage cheese, salt and pepper. Spoon half of the mixture into a greased 11x7-in. baking dish. Layer with half of the chiles and cheese. Repeat layers., Bake, uncovered, at 375° for 20-25 minutes or until heated through and bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
• Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

Steps:

• Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
• Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

Steps:

• Preheat oven to 375 degrees.
• In a saucepan, heat chili until warm.
• Spray a 9x13 casserole dish with non-stick spray and spread rice in even layer on the bottom of the dish.
• Top rice with 1/2 cup cheese, 1/4 cup onion and then chili.
• Top that with remaining 1/2 cup cheese, 1/4 cup onion, and crushed fritos.
• Bake 25-30 minutes, or until cheese is melted.

Steps:

• Spray a 9" x 13" Pyrex baking dish with nonstick spray. Preheat oven to 325.
• Spread rice evenly in pan. Add the onion & green chiles, then the chicken, skin side up.
• Sprinkle the onion soup mix over the top. Mix the cream of chicken soup, water, garlic powder and cumin well. Pour over the chicken & rice.
• Cover tightly with foil. Bake at 325 for about 1 hour & 15 minutes or until chicken is cooked through and rice is tender. I usually check it at 1 hour and add a little water if it looks dry.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 2-quart baking dish and set aside.
• In a large bowl, combine the rice, 3/4 of the cheddar cheese, ricotta, sour cream, garlic, salt, and pepper.
• Mix until well blended.
• Add the spinach, bell pepper, chiles, and green onions.
• Mix until well blended.
• Transfer to prepared baking dish.
• Sprinkle the remaining cheddar cheese over the top and bake until golden, about 30 minutes.

Steps:

• Cook and stir ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cooked beef, tomato sauce, corn, water, onion, chili powder, and dry mustard in a large saucepan over medium-high heat. Cover and bring to a boil.
• Stir in rice and reduce heat to low. Cover and simmer for 5 minutes.
• While rice is cooking, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer beef and rice mixture into a casserole dish and sprinkle with Cheddar cheese.
• Broil in the preheated oven until cheese is melted and bubbly, 2 to 3 minutes.