- Prep: 10 min
- Cook Time: 30 min
- Total: 40 min
- Serving: 8-10 servings
A creamy, cheesy chile rice.
- 1 cup cooked instant rice
- 1 (12 ounce) package shredded Monterey Jack cheese
- 1 (7 ounce) can diced green chilies
- 2 (8 ounce) cartons sour cream
- 1/2 teaspoon garlic powder
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch dish.
- Mix everything together, add a little salt, and spread into the prepared pan. Bake for 30 minutes.