Creamy Hatch Green Chile Cheese Rice Casserole

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

  1. Rinse rice under cold water until water runs clear
  2. Combine 1½ cups rice with 3 cups water in a pot
  3. Bring to a boil over high heat
  4. Reduce heat to low, cover, and simmer for 15-20 minutes
  5. Remove from heat and let rest for 5 minutes
  6. Fluff with fork

Step 2: Prepare the Casserole

  1. Preheat oven to 350°F (175°C)
  2. Grease a 2-quart baking dish with butter
  3. Mix cooked rice with sour cream and salt
  4. Layer half the rice mixture in the baking dish
  5. Add cubed Monterey Jack cheese evenly
  6. Spread Hatch green chiles over cheese
  7. Top with remaining rice mixture
  8. Sprinkle grated cheese on top
  9. Dot with butter pats

Step 3: Bake

  1. Bake uncovered for 30 minutes until bubbly
  2. 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

  1. Use long-grain white rice for best texture
  2. Don’t skip rinsing the rice – it removes excess starch
  3. Let the casserole rest before serving to set properly
  4. 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