Green Chile Rice Casserole [Recipe Review]

A few weeks back I borrowed the book “Not Your Mother’s Make Ahead and Freeze Cookbook” by Jessica Fisher.  I have a strong interest in freezer cooking as lately it has really been a huge help to us.  It stops us from ordering out and is saving us quite a bit of money. Our only restaurant or takeout meals in the month of February were those that were planned. Yahoo!20160302_134025.jpg

I made copies of a few of the recipes from the book I thought my family might enjoy and one of them was Green Chile Rice Casserole.  I made a few adjustments to suit our taste and the result was a rich dish that makes a great side or even main dish paired with a salad.

Green Chile Rice Casserole {Adapted from Not Your Mother’s Make Ahead and Freeze Cookbook}

  • 1 15oz can of black beans (drained and rinsed)
  • 16oz sour cream (you could use plain yogurt)
  • 2 cups shredded cheddar cheese
  • 1 4oz. can diced green chiles
  • 1 teaspoon ground cumin
  • 3 cups cooked rice (I used long grain white- you could use brown)
Preheat oven to 350 degrees.  Pour all ingredients except rice into a big bowl and stir until combined.  Once they are well combined add cooked rice a bit at a time.  The mixture is thick and this will make it easier to stir.  Once all the rice has been added, spread into a 9×13 dish that has been greased.  Bake for 30 to 40 minutes until heated through. (30 if you are adding hot rice/40 if your rice or casserole was chilled.)

Since there are just 4 of us I cut the recipe in half and baked in an 8×8 dish and it worked great.  It was such a big hit I will be making the full pan version next time to have left overs to enjoy!

 

 

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2 thoughts on “Green Chile Rice Casserole [Recipe Review]

  1. Pingback: Month in Review [February 2016] | more by melissa

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