I have been making this Green Chili Rice recipe for years. I first shared the recipe way back in 2010. Ten years later I am still making this easy side dish.
It makes a great side dish for Mexican type meals, roast, chicken, and more.
I think this recipe originally came from an Old Taste of Home magazine. I love their recipes from the 1990’s. I have adapted so many of those early Taste of Home recipes over the years.
This Green Chili Rice is one of my favorites because it is so simple to make using a few basic ingredients that are easy to keep on hand.
I have made this as a side dish for many Mexican type meals, but I have also taken this to church potluck type dinners. It is always a popular dish.
This Green Chili Rice reheats well so I have also used this many times as a side dish when I take a meal to someone. It also makes an easy lunch.
I love to serve this with Instant Pot Refried Beans and Salsa Chicken. It is also great with Mexican Pork Chops or even a simple meatloaf.
If you are serving Oven Tacos to company it is a great way to stretch the meal to serve a few more.
I will say though that this particular recipe contains minute rice. I am not usually a fan of minute rice, but in this recipe it works the best. I have tried it with regular rice and it just does not turn out right.
I usually keep a small box of minute rice on hand just to use for this recipe.
This recipe also uses cream soup. It is one of the few recipes that I use cream soup in. We have discussed the cream of soup debate before. Many of you love it, but some of you hate it and I get it. I have a love hate relationship with cream soup as well.
You can use a homemade cream soup in place of the canned soup. If you are gluten free be sure to use a gluten free canned cream soup.
Green Chili Rice
Green Chili Rice is a quick and easy side dish. It is great with Mexican meals, chicken, meatloaf, and more.
- 1 can cream of chicken soup ( if you are gluten free use gf cream soup or homemade cream soup)
- 1 cup (8 ounces) sour cream
- 1 can (4 ounces) chopped green chilies
- 1 cup (4 ounces) shredded cheddar cheese
- 1-1/2 cups uncooked instant minute rice
- In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice.
- Transfer to a greased 1-1/2-qt. baking dish.
- Bake, uncovered, at 350° for 20 minutes or until rice is tender.
Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 294mgCarbohydrates: 15gFiber: 0gSugar: 1gProtein: 3g
Originally published January 2010. Updated February 2020.
Hey, wanted to say hi and will be fun to meet you in Nashville!
I have a similar recipe with eggs – delic!
@Sandy, Thanks! I look forward to meeting you too. I love your site and all the pictures you post. I grew up in NW Oregon and miss the area. Your pictures remind me of home. 🙂
Amy @ Finer Things
Hmmm, I don’t use Minute Rice, but this looks delicious. Are you SURE I couldn’t use my old-fashioned brown rice?! 😉
@Amy @ Finer Things, 🙂 You might be able to tweak it some to do that. The texture was just not right with regular rice. You might be able to get it right by adding some liquid to it, maybe chicken broth and make it work. If you try it let me know how it turns out.
I’m opposed to white rice of any kind but I would totally use it to make this recipe for a special occassion (meal for guests). This sounds super yummy!
I use Minute Rice almost exclusively for a broccoli cheese casserole recipe that I make a lot – it’s my daughter’s favorite. Interestingly, the recipe is from an old Taste of Home magazine (from the 90s).
Sarah @ Dream In Domestic
I’m coming from Tasty Tuesday and thought I would comment because this looks fantastic as well as delicious. Chili is one of my favorite foods, so I cannot pass up a good recipe with chili! As a college student, I find it hard to make food I love since I am usually only feeding myself and money is tight, but this recipe looks really simple and inexpensive, so I may try it and mix it into my meals throughout the week. Thanks for the recipe!
Oh my goodness!! I have never made this before and KNOW we would love it at our house. THANKS!!!!
would you post your cream of chicken soup recipe at some point? I hate using all the preservatives in the can, but sometimes it is the only thing to make a casserole dish have the proper texture.
@Katie, I am still tweaking my homemade cream soup to get it just right. When I do I will be sure to post it.
This sounds and looks DELICIOUS!!!
Yummy! This sounds fantastic =D.
This recipe is very similar to a broccoli and rice recipe I make. It does not work well with any rice except minute rice either.
made this tonight! added some chorizo and onions, the hubbs LOVED it. In fact we are going to have the left overs tomorrow!!!!! Thanks for the great recipe.
My husband would love the chorizo added to it. That is a great idea! I am so glad you enjoyed it and thanks for sharing your version.
Lynn have you ever made this with brown rice. Minute rice is much too starchy for my diet. I would love to try this but, I need to watch the simple carbs and starches.
I have not but I think you could easily adapt it or use the same basic idea. I think you would just have to adjust the liquid and cooking time. I think you could easily do a version that had the same basic flavor, but with brown rice. I have never tried it though. I love brown rice, but my husband doesn’t like it at all, so I rarely cook with it.
Thanks Lynn, I think I might give it a try on the weekend.