Rice Green Chile and Cheese Casserole

This has been a favorite at our house for a while but this edition was really fabulous (even though I forgot the chicken) 

I attribute this to my new “secret ingredient” Sprouted Rice and Quinoa Blend from Costco. It makes whatever you put it in taste better. I’ve been substituting this mix for everything that calls for rice lately and loving it. 



As you scan through the directions you will see it’s just layers of goodness. I had some black beans I needed to use this time so I added them but you could put almost anything in the middle of this. 

Things that sped up my prep:

  • I sliced all the zucchini with my Simple Slicer on the 2 setting, it got them paper-thin, I’m not every sure I would have needed to parboil them. 
  • The green pepper, garlic and onion all went into my Manual Food Processor and got chopped together, then I added the sour cream and gave it a few more pumps. I took the blade out and added the spice and mixed right in the bowl. 


Rice Green Chile and Cheese Casserole

2 cups cooked rice (White, brown, mixed) 
2 medium zucchini thinly sliced and parboiled
2  small or one large can whole green chilies. (depends on how many you want, sometimes I add extra) 
2 cups grated Monterey Jack/Mexi/Cheddar cheese
1 medium tomato thinly sliced
10.75 oz (1 1/4 cups)  sour cream
2/3 teaspoon oregano
1 garlic clove minced
1/4 cup chopped green onion
1/4 cup chopped green pepper
2 tablespoons chopped parsley

Optional Add-ins: 

– Add 1 cup cooked cubed chicken on top of green chiles

– Add some black beans on top of green chiles


  • Cook rice according to package directions.
  • Parboil zucchini: cook in boiling water for 3 minutes, then drain. 
  • In a two-quart buttered casserole place cooked rice then cover with chopped chilies.
  • Sprinkle with 1/2 of the cheese then arrange zucchini over cheese.
  • Add tomato slices and sprinkle with salt and pepper (and additional oregano if desired)
  • Combine sour cream, oregano, garlic, green pepper and onions and spread over tomatoes.
  • Scatter remaining cheese over all and bake at 350 for 45 minutes.
  • Sprinkle with parsley and serve.