Green Salsa Mexican Rice Casserole

Green Salsa Mexican Rice Casserole


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This Spanish casserole mixes rice, jalapeno peppers, green chile peppers, and sour cream for a mouth-watering dish. Luckily it is ready in 30 short minutes of baking!

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 cup white rice
  • 1 can chicken broth
  • 1 cup sour cream
  • 1 can diced green chile peppers
  • ¼ cup chopped cilantro
  • 1 can drained corn
  • 1 ¼ cups cheddar cheese
  • 1 chopped jalapeno pepper
  • 2 chopped shallots

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Boil the chicken broth and rice in a large pot. After it begins to boil, lower the heat, cover the pot, and simmer for 20 minutes. Add the sour cream, peppers, ½ cup cheese, corn, shallots, and cilantro. Stir everything in the pot and season with salt and pepper. Lightly grease a baking dish and pour the contents of the pot into the baking dish. Sprinkle the dish with the rest of the cheese. Set the oven to 350 degrees and bake for 30 minutes.

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