I'm so thrilled to share this Viewer Recipe with you because it is a definite HIT in my book. It's Chile Cheese Rice made with Hatch Green Chile. It's surprisingly easy to make, and the payoff is a delicious side dish that is perfect for any meal. It was sent in by Cecy & Jaime Marquez of El Paso, but they got the recipe years ago from Jaime's sister, Eli. Read on for the recipe.
Chile Cheese Rice
1 1/2 cups white rice
2 cups (16oz.) sour cream
1/2 lb. Monterrey Jack cheese, cut in cubes (Plus more -approx. 1/2 cup- grated cheese to sprinkle on top)
2-4 4oz. cans of Hatch green chile (I used 1 cup of Hatch chile, chopped)
salt to taste
butter
Cook rice. (Typically it's a 2-to-1 ratio: two cups of liquid to 1 cup of rice) You can use a rice cooker or cook on the stove top. To cook on stovetop, bring the 1 1/2 cups rice and 3 cups water to a boil. Lower the heat, cover with a lid and let simmer without stirring 15 to 20 minutes until rice is tender. Remove from heat. Let rest 5 minutes then fluff with fork.
When rice is done, preheat oven to 350º
Grease a 2-quart baking dish with butter.
Combine cooked rice with sour cream and season with salt. Place half of the rice mixture in greased baking dish to create bottom layer. Use spatula to spread smoothly and ensure entire surface is covered. Add cubed cheese on top, followed by the green chile. Spread out as evenly as possible. Cover with remaining rice mixture. Top with shredded cheese. Dot with butter. (I used 6 pats of butter. You could use a little more.)
Place in oven to bake for 30 minutes. Serve while still hot and enjoy!
Thanks so much for checking out this video. If you have a recipe you'd like me to try, email it to marcyinspiredrecipes@gmail.com. If I use it on this channel, I will send you a free Marcy Inspired "Chile Snob" t-shirt.
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*All music in this video used with rights from Storyblocks:
2:04 "Latin Dream"
4:25 "Barcelona Night" - Yagull Music