Green Chile Rice Recipes

GREEN CHILE RICE

Steps:

• Preheat the oven to 350 degrees
• Combine all ingredients in a large bowl. Spread the mixture into a 2-quart casserole dish.
• Bake at 350 degrees for 35-40 minutes until the cheese begins to brown around the edges. Cool slightly before serving.
• If you want to add a layer of cheese on the very top, add another 1/2-3/4 cup 10 minutes before cook time ends so it can melt and brown.

GREEN RICE WITH GREEN CHILES

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.

GREEN CHILI RICE

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.

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

GREEN CHILE AND RICE CASSEROLE

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.

GREEN CHILE CHICKEN AND RICE SOUP

Steps:

• Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
• Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
• Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
• Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

GREEN CHILI RICE

Steps:

• In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender.

GREEN CHILE RICE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine all ingredients together and mix well.
• Pour all ingredients into a greased 8 x 8 inch baking dish.
• Bake for 20 minutes until heated through and it starts to bubble.