137 chile rice sour Recipes

  • Chile Rice Casserole
    uncooked instant rice, condensed cream of celery soup and
    3 More
    uncooked instant rice, condensed cream of celery soup, chopped green chile peppers, sour cream, shredded cheddar cheese
    30 min, 5 ingredients
  • Arroz Con Chile Verde (Green Chile Rice)
    chicken broth (water can be used) and
    6 More
    chicken broth (water can be used), monterey jack cheese, cubed, instant rice, sour cream, salt, chopped green chilies, garlic powder
    30 min, 7 ingredients
  • Cheese and Chile Rice
    cooked white rice, sour cream, diced green chilies and
    3 More
    cooked white rice, sour cream, diced green chilies, canned black beans, rinsed and drained, monterey jack cheese, shredded, cheddar cheese, shredded
    40 min, 6 ingredients
  • Rice Chile Verde
    sour cream and
    5 More
    sour cream, diced mild green chilies , i usually double this, salt, cooked white rice, shredded monterey jack cheese, plus more to eye & to top, shredded parmesan cheese , i usually do it by eye
    50 min, 6 ingredients
  • Chile Cheese and Rice Casserole
    sour cream (can substitute low fat ), diced green chilies and
    4 More
    sour cream (can substitute low fat ), diced green chilies, cooked rice (do not overcook), grated cheddar cheese (can use 2% cheese), green onions, chopped, salt and pepper
    1 hour , 6 ingredients
  • Pork Chile Verde
    pork tenderloin, cut into 1 inch cubes, olive oil and
    9 More
    pork tenderloin, cut into 1 inch cubes, olive oil, onion, chopped, green bell pepper, chopped, anaheim chili, minced, garlic, minced or chopped (or to taste), green enchilada sauce, hot cooked rice, sour cream (optional), fresh cilantro (optional), tortilla (optional)
    55 min, 11 ingredients
  • Chile-Cheese Rice Burritos
    shredded zucchini, sliced green onions, hot cooked rice and
    9 More
    shredded zucchini, sliced green onions, hot cooked rice, shredded monterey jack cheese with jalapeno peppers, canned chopped green chiles, salt, black pepper, fat-free sour cream, flour tortillas, shredded iceberg lettuce, diced tomato, bottled salsa
    13 ingredients
  • Chile & Cheese Rice
    water, salt, grain white rice and
    5 More
    water, salt, grain white rice, whole green chilies, drained,seeded and diced, sour cream, shredded monterey jack cheese, shredded cheddar cheese (8 oz. total )
    1 hour 5 min, 8 ingredients
  • Green Chile Rice Green Chile Rice
    butter, chopped onion, cooked rice, sour cream and
    7 More
    butter, chopped onion, cooked rice, sour cream, cream-style cottage cheese, bay leaf, crumbled, salt, pepper, green chilies, drained, grated sharp cheddar cheese, chopped parsley (to garnish )
    50 min, 11 ingredients
  • Baked Rice With Green Chiles Baked Rice With Green Chiles
    cooked white rice, sour cream and
    4 More
    cooked white rice, sour cream, shredded monterey jack cheese (2 oz), shredded cheddar cheese (2 oz), chile powder (can be adjusted), chopped green chiles, drained
    30 min, 6 ingredients
  • Green Chile Rice Green Chile Rice
    cooked rice, shredded mozzarella, sour cream and
    1 More
    cooked rice, shredded mozzarella, sour cream, diced green chiles, drained
    4 ingredients
  • Braised Pork With Green Chile Sauce of Chile Verde Braised Pork With Green Chile Sauce of Chile Verde
    lean boneless pork butt, canola oil, onion, chopped and
    13 More
    lean boneless pork butt, canola oil, onion, chopped, garlic cloves, minced (i add more), green bell peppers, seeded and chopped, california green chilies, seeded and chopped, dried oregano leaves, crumbled, ground cumin, salt, fresh cilantro, chopped, wine vinegar, water, tomato, cut in wedges, cooked rice, sour cream, lime, cut in wedges
    31 min, 16 ingredients
  • Corn and Green Chile Rice Corn and Green Chile Rice
    uncooked long-grain white rice, water, cottage cheese and
    5 More
    uncooked long-grain white rice, water, cottage cheese, mexicorn, sour cream, chopped green chilies, salt and pepper (to taste), shredded mexican blend cheese
    55 min, 8 ingredients
  • Rice With Olives And Green Chile Peppers Rice With Olives And Green Chile Peppers
    white rice, water, sliced black olives, diced green chiles and
    4 More
    white rice, water, sliced black olives, diced green chiles, sour cream, shredded monterey jack cheese, shredded cheddar cheese, paprika
    8 ingredients
  • Chile and Cheese Rice (Marcela Valladolid) Chile and Cheese Rice (Marcela Valladolid)
    olive oil, white onion, minced, grain white rice, water and
    6 More
    olive oil, white onion, minced, grain white rice, water, ears fresh corn , kernels removed or 2 cups frozen corn, thawed, kosher salt, freshly ground black pepper, poblano chiles , charred, peeled, stemmed, seeded, and chopped * see cook s note, mexican crema or sour cream, grated monterey jack cheese
    53 min, 10 ingredients
  • Rice Casserole with Pork and Chiles Rice Casserole with Pork and Chiles
    butter, pasila chiles or 1 poblana chile and
    6 More
    butter, pasila chiles or 1 poblana chile, pork shoulder or pork loin, cooked, queso casera or cotijas, thin sliced, sour cream, uncooked white rice, cooked, vegetable oil, yellow onion, diced
    1 hour 5 min, 8 ingredients
  • Corn Chowder with Rice Beans, Chayote and Crab Corn Chowder with Rice Beans, Chayote and Crab
    rice beans or other very small white beans and
    15 More
    rice beans or other very small white beans, onion, cut in half and stuck with 2 cloves, bay leaf, salt, olive oil, onion, diced, freshly ground black pepper, garlic cloves, minced or pureed, jalapeno chiles, seeded and minced, corn kernels, from about 6 ears, chicken stock , vegetable stock or water, chayote squash, diced, red bell peppers , roasted, peeled, seeded and diced, lump crabmeat , picked over, crema , creme fraiche or sour cream, minced chives for garnish
    16 ingredients
  • Poblano Chile Casserole With Corn And Cheese Poblano Chile Casserole With Corn And Cheese
    poblano chile casserole with corn and cheese and
    24 More
    poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
    20 min, 25 ingredients




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