Chili Cheese Rice Recipes

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

CHILI-CHEESE RICE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.

CHILE & CHEESE RICE

Steps:

• Place water and salt in a 2-quart pan and bring to a boil over high heat.
• Add rice and cover.
• When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
• Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
• of the cheddar cheese.
• Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
• cheddar cheese.
• Bake, uncovered, in a 350° oven for 30 minutes.

CHILI-CHEESE RICE BAKE

Steps:

• Preheat oven to 375°. Cook rice according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Remove from heat; stir in sour cream, chilies, cottage cheese, ricotta cheese, salt, pepper and rice., Transfer rice mixture to a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake 15-20 minutes or until cheese is melted. Sprinkle with parsley.

CHILE AND CHEESE RICE

Steps:

• Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
• Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
• Remove from the oven and serve.
• *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

CHILI CHEESE RICE

Steps:

• 1. Mix cold rice and sour cream together.
• 2. In a casserole dish layer 1/2 of the rice mixture 1/2 green chilies, and 1/2 the cheese. Repeat.
• 3. Cover and bake at 350 for about 15 minutes. Remove cover and bake another 15 minutes.
• 4. When making in large quantity I usually just add the green chilies to the rice mixture and for the hot dish layer on extra hot peppers. As for cheese I usually use a mixture of Jack and cheddar and again for the people who like it hot use pepper jack and cheddar.