Chile Rice Casserole

Hi. My name is Adam, and I’m addicted to cookbooks. My addiction is so insatiable that it also carries over to the numerous magazines, blogs, websites, and stores all dedicated to food. (Ahem…I’ve also been known to use charm, wit, and various other more nefarious methods to obtain desired recipes from my favorite restaurants). I’m addicted, no doubt, but this addiction comes with an added benefit for my family, friends, and, well, everyone else who stumbles upon our experiment here at atoasttomirth.com — really good food.

The 1976 edition of this gem is really the only cookbook you would ever need. That is, if you don't share my addiction.

The 1976 edition of this gem is really the only cookbook you would ever need. That is, if you don’t share my addiction.

Sue Ann’s momma, Randie, and stepdad, Mike, have helped to feed my addiction with the gem of a cookbook pictured above. The California Heritage Cookbook from the Junior League of Pasadena has had many editions (our favorite is the 1976 version). It is often a go-to for us as the rich heritage of the State of California has helped shape cuisine throughout our country. Whether it is Spanish, Mexican, Italian, Chinese, French, German, or any of the other dishes from the distinct nationalities that have set up shop in this diverse land, this book delivers epic recipes that are accessible for all.

The Chile Rice Casserole is one of our favorite go-to side dishes. We use it to complement almost all things grilled (making it perfect for the summer), and also bring it to parties. It is mind blowingly simple to prepare and usually never comes home from a party.

SHOPPING LIST

(Serves 8)

This is a great bargain budget side dish

This is a great bargain budget side dish

  • 1 cup white rice
  • 2 cups sour cream
  • Salt and pepper to taste
  • 1/2 pound monterey jack cheese, grated (If you would like a little more kick to the casserole we have been known to do 1/4 pound monterey jack and 1/4 pound pepper jack)
  • 7 oz. diced green chiles
  • 3 Tbs. butter
  • 1/4 cup grated parmesan cheese (feel free to use more if desired)

PREPARATION

Sour cream & rice

Sour cream & rice

  • In a medium-sized saucepan bring 2.5 cups of water to a boil (no more, no less).
  • Add the rice, cover pan, and simmer over low heat until the liquid is absorbed, approximately 20-25  minutes.
  • Let the rice cool.
  • Preheat oven to 350°.
  • Mix the cooked rice with the sour cream, salt and pepper.
  • In the bottom of a buttered (or greased) 1.5 quart casserole dish spread 1/2 the rice mixture.
  • Sprinkle the grated Jack cheese and chiles on top and then add the rest of the rice.
Cheese and chills on top of half of the sour cream and rice

Cheese and chiles on top of half of the sour cream and rice

Top the cheese and chills with remaining sour cream and rice. Finish with a few dabs of butter and grated parmesan

Top the cheese and chiles with remaining sour cream and rice. Finish with a few dabs of butter and grated parmesan

  • Dot the top with butter and sprinkle with the parmesan.
  • Bake uncovered in the oven for 30 minutes.
  • Once done baking we suggest covering the dish, and cooling on top of the stove for 15 minutes (making this side dish perfect to prepare and then travel with).
Right outta the oven

Right outta the oven

You'll go back for seconds...and thirds...

You’ll go back for seconds…and thirds…

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