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.
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.
- 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.