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!




Easy Baked Rice


I consider myself to be a fairly good cook and baker.  If there is one place I always seemed to fall short it was making rice.  Good grief, I couldn’t even get it right with a rice cooker ha, ha!

I finally stumbled upon a method where I get it right each. and. every. time.  Since rice is frugal staple in both my pantry and many of yours I thought you might like this “recipe” too.

The basic measurements are always the same but the variety is endless.   You can use any flavor bullion,  spices, etc. You can even add in dried onions or veggies.  It is also an easy way to cook up a large pot of plain rice- just omit the spices.

Easy Baked Rice

Preheat oven to 350 degrees
In a Dutch Oven add:                                                                                                                   2 cups long grain rice
4 teaspoons bullion                                                                                                                     1 teaspoon salt (I use Kosher)
1 teaspoon spices of choice
2 tablespoons butter or vegetable oil


Pour 3 1/2 cups boiling water over rice, stir, and cover immediately. Bake for 35 minutes.

Remove from oven and stir to fluff.  Enjoy!

Roasted Cherry Tomatoes

One of the appetizers brought to my son’s party was a lovely tray of veggies and dip.  There ended up being a little left and those extra carrots and celery will make it into lunch boxes this week – easy peasy. But what about those cherry tomatoes?  Not a one of them was touched,  poor things.


Well I couldn’t just let them go to waste.  We throw out entirely too much food and it is a practice we’re aiming to stop.  So I present you Roasted Cherry Tomatoes.  


I wish you could be in my kitchen right now.  These smell heavenly,  like a fine Italian restaurant.   They are equally delicious and would be tasty over chicken,  fish,  or pasta.  Yum!

Roasted Cherry Tomatoes

1 cup cherry tomatoes
1 tsp olive oil
1/4 teaspoon chopped garlic
1/4 teaspoon Italian seasoning
Salt and pepper to taste

Preheat oven to 450 degrees.  In a small bowl combine oil, garlic, and Italian seasoning.  Add tomatoes with salt and pepper to taste and stir to coat.  Place on a foil lined baking sheet and roast for 10 minutes.  Enjoy!