Cheesy Corn and Green Chile Rice is an irresistible side dish that’s tangy, cheesy, and oh so delicious!
I have recipe amnesia. It is truly a problem. I have a terrible habit of making recipes that we love and then never ever make them again. I think the problem is that I don’t normally follow recipes. I just throw things together as I go, so I don’t have a written copy of recipes that we love. Unless it is one of our go to meals, I often forget about it, until reminded again!
When I was first married, I would pour through food magazines for ideas and loved trying them out for dinner each night. In those Pre-Pinterest days, I was always searching for food inspiration, from magazines, cooking shows, and even our favorite restaurants. We had a super tiny house and an even tinier kitchen, but I was able to put together some fabulous things in that kitchen!
Well this Cheesy Corn and Green Chile rice was one of our favorite side dishes during what I will call “the little house years.” I made it for so many functions and everyone always loved it. I of course completely forgot about it until my husband reminded me of it a few months ago. I quickly added the ingredients to the grocery list and made it again! And I was reminded of why we love this dish so much!
The combination of the tangy sour cream and green chiles is just so good in this rice dish. And then you put lots of cheese in the rice and then top it with even more. What’s not to like about cheesy rice? This is certainly not one of my healthier recipes, but is definitely one of the tastiest!!
I love to serve this alongside chicken or any simple grilled meats. The star of your meal will truly be this rice, so I wouldn’t serve it with anything fancy. Just just simply seasoned grilled or roasted meat!
We are always in the mood for Mexican inspired dishes, so we love this Cheesy Corn and Green Chile rice! It is an easy, delicious, and unique rice side dish!
- 2 cups precooked rice
- 1 cup sour cream
- 6 oz. canned green chiles
- 2 cups shredded cheddar or monterary jack cheese divided
- 1 can corn drained
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 375 degrees.
- Mix all ingredients together in a mixing bowl, reserving one cup of the cheese.
- Add rice mixture to a large baking dish.
- Top with remaining one cup of cheese.
- Bake for 20-25 minutes, or until bubbling.
- Serve immediately.