This super simple five ingredient Chili Rice Casserole recipe takes just minutes to put together. Or you can assemble it and freeze for later use. It's perfect served on its own as a vegetarian entree, or you can serve it with chicken or beef..
If you like spicier food, use chopped jalapenos or even Scotch bonnet chiles. But if you prefer your food milder, as I do, a can of chopped green chiles adds just the right amount of heat. Or you could use Pepper Jack cheese instead of the Monterey Jack cheese.
- 3 cups cooked white rice
- 2 cups sour cream
- 2 eggs, beaten
- 1 (4 ounce) can chopped green chilies or jalapenos, undrained
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Preheat the oven to 350°F. Spray a 2 quart casserole dish with nonstick cooking spray and set aside.
Mix the cooked rice, sour cream, eggs, chilies, 1-1/2 cups cheese, and salt and pepper to taste in a large bowl. Pour this mixture into the prepared casserole dish and sprinkle it with the remaining cheese. Bake the casserole at 350°F for 40 to 45 minutes or until the casserole is set and the cheese on top is starting to brown.
To make this casserole ahead of time and freeze it, undercook the rice by about 5 minutes. Combine all of the ingredients, using all of the cheese, and stir in 2 tablespoons cornstarch. Then put it in a freezer proof casserole dish and chill in refrigerator until cold.
Wrap the dish thoroughly in freezer wrap, label it, and freeze up to 3 months. To thaw and reheat, thaw the casserole overnight in the refrigerator, stir well and bake at 350°F for 55 to 65 minutes until set and the top is golden brown.