Experience the bold flavors of the Southwest with this comforting Hatch Green Chile Cheese Rice Casserole. This crowd-pleasing dish combines the mild heat of New Mexico’s famous Hatch chiles with creamy cheese and tender rice, creating a perfect side dish or main course. Originally shared by a home cook, this recipe has become a beloved staple at potlucks and family gatherings across the Southwest.
Ingredients
For the Base:
- 1½ cups white rice (300g/10.5 oz)
- 3 cups water (710ml/24 fl oz)
- 2 cups sour cream (460g/16 oz)
- ½ lb Monterey Jack cheese, cubed (225g)
- ½ cup Monterey Jack cheese, grated (60g/2 oz), for topping
- 2-4 cans (4 oz each) Hatch green chiles or 1 cup fresh chopped (115g/4 oz)
- Salt to taste
- 2-3 tablespoons butter (30-45g), plus more for greasing
Instructions
Step 1: Cook the Rice
- Rinse rice under cold water until water runs clear
- Combine 1½ cups rice with 3 cups water in a pot
- Bring to a boil over high heat
- Reduce heat to low, cover, and simmer for 15-20 minutes
- Remove from heat and let rest for 5 minutes
- Fluff with fork
Step 2: Prepare the Casserole
- Preheat oven to 350°F (175°C)
- Grease a 2-quart baking dish with butter
- Mix cooked rice with sour cream and salt
- Layer half the rice mixture in the baking dish
- Add cubed Monterey Jack cheese evenly
- Spread Hatch green chiles over cheese
- Top with remaining rice mixture
- Sprinkle grated cheese on top
- Dot with butter pats
Step 3: Bake
- Bake uncovered for 30 minutes until bubbly
- Let rest 5-10 minutes before serving
Timing
- Prep Time: 15 minutes
- Rice Cooking Time: 20 minutes
- Baking Time: 30 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
Per serving (serves 8):
- Calories: 385
- Protein: 13g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 1g
- Sodium: 380mg
Tips and Tricks
- Use long-grain white rice for best texture
- Don’t skip rinsing the rice – it removes excess starch
- Let the casserole rest before serving to set properly
- Use authentic Hatch chiles when in season (August-September)
Variations and Substitutions
- Substitute Hatch chiles with poblano or Anaheim peppers
- Use brown rice for added nutrition (adjust cooking time)
- Try different cheese combinations (pepper jack for extra heat)
- Add diced cooked chicken for a complete meal
- Mix in corn or black beans for Southwest flair
FAQs
Q: Can I use canned green chiles year-round?
A: Yes, canned Hatch chiles work perfectly when fresh aren’t available.
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours ahead and bake before serving.
Q: How spicy is this dish?
A: The heat level depends on your chiles; mild to medium typically.
Q: Can I freeze this casserole?
A: Yes, freeze for up to 3 months. Thaw overnight before reheating.
Storage and Make-Ahead Tips
- Refrigerate leftovers for up to 4 days
- Freeze in airtight container up to 3 months
- Reheat individual portions in microwave
- For best results, bring to room temperature before reheating
- Add a splash of milk when reheating to maintain creaminess