Rice Cooker Chile Cheese Rice Recipes

CHEESY GREEN CHILE RICE CASSEROLE

Steps:

• Preheat oven to 350F.
• Lightly spray an 8-in square casserole dish with cooking spray,
• Combine sour cream and diced green chiles in a small bowl. Set aside.
• Spoon 1 cup of rice into the bottom of the casserole dish.
• Spread one-third of the sour cream mixture on top of the rice.
• Top with one-third of the shredded pepper jack cheese.
• Repeat layers two more times.
• Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
• Serve immediately.

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.

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.

RICE COOKER CHILE CHEESE RICE

Steps:

• In a small saucepan over medium heat, sauté onion and garlic in margarine until onion in translucent.
• Place rice, sauteed onion and garlic, chilies, and chicken broth in rice cooker.
• Stir just to combine.
• Set cooker to cook.
• When done, mix in shredded cheese and let sit 5-10 minutes.
• Enjoy!

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.

CHILE CHEESE AND RICE CASSEROLE

Steps:

• Preheat oven to 350°.
• Mix sour cream, green onions and chilies.
• Season rice with salt and pepper.
• Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
• Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
• Repeat layers starting with rice and ending with cheese.
• Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
• This can be assembled ahead and baked when ready.
• Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

CHILE RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
• Bake in preheated oven for 25 minutes.