Cheesy Corn and Green Chile Rice is an irresistible Mexican side dish recipe that’s tangy, cheesy, and oh so delicious!  Your whole family will love this amazing rice recipe that doubles as comfort food! So good, this is the best rice recipe ever!

Cheesy Rice with Corn and Green Chiles

Easy Mexican Rice Recipe

Cheesy Corn and Green Chile Rice almost slipped through the cracks of our favorite recipes! 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!

Easy Mexican Rice Recipe

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!

Cheesy Mexican Rice Recipe

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!

Green Chile Rice

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!!

Easy Cheesy Mexican Rice

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! This dish pairs perfectly with some of my other Mexican favorites! Try this rice recipe with Oven Baked Tacos or Poblano and Potato Chicken Tacos!

How to make Cheesy Corn and Green Chile Rice

Cheesy Corn and Green Chile Rice

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Author Amanda @ Old House to New Home


  • 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


  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together in a mixing bowl, reserving one cup of the cheese.
  3. Add rice mixture to a large baking dish.
  4. Top with remaining one cup of cheese.
  5. Bake for 20-25 minutes, or until bubbling.
  6. Serve immediately.

Cheesy Corn and Green Chile Rice


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9 thoughts on “Cheesy Corn and Green Chile Rice

  1. This has my husband written all over it! Can’t wait to make this next week! What kind of rice did you use?

    1. Hi Allison! I just used those steam in bag Uncle Ben’s white rice. Any type of long grain plain white rice would be fine!

    1. I have not…you could make this ahead of time and keep it warm in the crock pot. I wouldn’t cook it took long in the crock pot so the rice doesn’t get mushy, but you could try it? Let me know if you do please!

  2. Hi Amanda, I prefer frozen corn to canned. Can you suggest any measurement and/or cooking adjustments which may be required when using frozen corn?

    1. You can definitely use frozen corn! Just use one of those 12 oz bags and steam it first!

  3. This sounds delicious. I do prefer frozen corn to canned corn. Do you have any suggestions for measurement/cooking adjustments which may be needed when using frozen corn?

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