Caitlin'S Mexican Rice – a delicious recipe with white rice, water, sour cream, green chilies, salt, grated Monterey. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2
Preheat an oven to 350 degrees F (175 degrees C).
3
Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
4
Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.
593
kcal
Calories
31
g
Fat
58
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups uncooked white rice, 3 cups water, 1 cup sour cream, 1 (4 ounce) can chopped green chilies, and more.
Yes, Caitlin'S Mexican Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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