I’ve gotta be honest with you. This Chile Cheese Rice was not an easy recipe to photograph. It’s perfectly cheesy and wonderful, but man… when you scoop it out of the dish– it just looks like a hot mess. You’re going to have to trust me on this one. This is a really simple-to-make and delicious rice side dish recipe- especially if you’re a cheese lover. I’m sorry the photos don’t look more appetizing!!
How to make Chile Cheese Rice:
You do have to cook the rice on the stove first. That’s super easy to do though. Just cook 2 cups of rice in chicken broth. If you don’t want to use chicken broth, you can use vegetable broth or even just water. The cooked rice is combined with sour cream and chopped canned chiles. Then you’ll layer the rice mixture and cheese and onion salt in a casserole dish. That’s it, and then bake until the cheesy is super melty and perfect!
When I’m making tacos or enchiladas or something like that, I’m always at a loss to think of what I can make as a side dish to go with those types of things. This Chile Cheese Rice is a great side dish to Mexican-themed main dishes. It’s always gobbled up!
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