Sharon's Rice and Green Chile
Rice, cream of celery soup, sour cream, cheddar, and roasted Hatch green chile, baked until the cheese bubbles and the edges crisp. Sharon's recipe, doubled the way we make it, and it can be assembled two days ahead.
Servings: 6 servings as a side, with leftovers
Ingredients
- 4 cups cooked white rice
- 2 cans (10.5 oz each) condensed cream of celery soup
- 16 oz sour cream
- 16 oz grated cheese divided; extra sharp cheddar, or Colby the way Sharon made it
- 16 oz chopped green chile, preferably Hatch two 8-oz bags of your own roasted, or four 4-oz cans, undrained
Instructions
- Heat the oven to 350°F.
- In a big bowl, stir together the rice, soup, sour cream, chile, and half the cheese.4 cups cooked white rice, 2 cans (10.5 oz each) condensed cream of celery soup, 16 oz sour cream, 16 oz grated cheese, 16 oz chopped green chile, preferably Hatch
- Spread it in a 9x13 pan (or two smaller bakers) and top with the rest of the cheese.16 oz grated cheese
- Bake until the cheese is bubbly and the edges are starting to crisp, about 20 minutes.
- Serve piping hot.
Notes
Make ahead: Assemble through step 3 up to 2 days ahead, cover, and refrigerate. Bake straight from the fridge at 350°F for about 40 minutes, covered for the first 20 and uncovered for the last 20.
Single batch: Halve everything (2 cups rice, 1 can soup, 8 oz sour cream, 8 oz cheese, 8 oz chile) and use a smaller dish. Bake about 20 minutes.
- Don't drain canned chile. The juice holds flavor, and the rice soaks it right up.
- Sharon's original used one 4-oz can per single batch. I double it. Use her amount if you like it milder, or go half mild and half hot if you like it with some kick.
- Leftovers reheat well, which is lucky, because there should be some.