150 rice casserole chilies cheese Recipes

white rice, cooked, cheddar cheese, shredded, onion, chopped, chili, fritos corn chips, crushed

cooked white rice, sharp cheddar cheese, shredded, ricotta cheese, sour cream, garlic, minced, salt and black pepper, to taste, frozen chopped spinach, thawed, bell pepper, seeded and chopped, chopped green chilies, green onions, chopped (white and some of the green)

chili, instant rice (minute rice seems to work the best.), shredded cheddar cheese

white rice, water, chili beans, undrained, tomato sauce, water , or more as needed, sour cream, crushed corn chips , or to taste, shredded mexican cheese blend

sour cream, ricotta cheese (i use the low fat 1 and it works fine), cream cheese, cooked chicken, cut into chunks, cooked rice, shredded monterey jack cheese, diced mild green chilies (to your own preference), diced tomatoes, black beans, drained, garlic powder, crushed fritos chili cheese corn chips

ground beef, spanish rice-a-roni, chopped green chilies, sour cream, cheddar cheese, mozzarella cheese

rice, uncooked, carton sour cream, monterey jack cheese, shredded, chopped green chilies, drained, cooked chicken or 2 cups cooked turkey, chopped, garlic clove, minced

cooked rice, reduced-fat cheddar cheese or 1/2 cup monterey jack cheese, shredded, green chilies, chopped, green onions, chopped, red peppers, chopped, sour cream, recaito (cilantro-based seasoning), cumin, chili powder , to taste, salt , to taste, pepper (or more , to taste), red pepper flakes , to taste

uncooked rice (to be cooked first, separately), melted butter, sour cream, milk, grated monterey jack cheese, diced green chilies, salt, grated cheddar cheese

butter, onion, chopped, corn kernels, mild green chili, chopped and roasted, cooked rice , preferably cooked in chicken stock, asadero cheese, grated (or monterey jack or a cheddar or jack blend), creme fraiche or 1/2 cup sour cream, salt, minced cilantro

cooked long grain rice, shredded cheddar cheese, cottage cheese, chopped green chilies, drained, milk, chopped roasted red peppers, whole kernel corn, drained, grated parmesan cheese

cooked light brown rice, chopped onion, shredded cheddar cheese, wolf chili, plain, crushed frito corn chip

cooked brown rice, corn kernels, onion, finely chopped, fat-free cheddar cheese, shredded, skim milk, salt, chili powder (to taste), black pepper, paprika

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.

red onion, chopped, olive oil, chicken rice-a-roni, grain rice, uncooked, chicken broth, water, cooked chicken, chopped, stewed tomatoes, diced green chilies, chili powder, ground cumin, ground pepper, ground cayenne pepper, garlic powder, onion powder, sharp cheddar cheese, shredded, monterey jack cheese, shredded

chopped onion, butter or 2 tbsp olive oil, chicken rice pilaf mix, grain rice, chicken broth, water, chopped cooked chicken or 4 cups cooked turkey, tomatoes, chopped, diced green chili peppers, drained, snipped fresh basil or 2 tsp dried basil, crushed, chili powder, cumin seeds, crushed or 1/4 tsp ground cumin, pepper, shredded cheddar cheese (4 oz)

chopped onion, brummel & brown margarine, chicken rice pilaf mix, grain rice, fat-free chicken broth, water, cooked chicken or 4 cups turkey, tomatoes, chopped, diced green chili peppers, drained, dried basil, crushed (or 2 tsp, snipped ), chili powder, cumin seed, crushed (or 1/4 tsp. ground ), pepper (or 1/8 tsp.), shredded low-fat cheddar cheese

ground beef, chopped onion, chopped green pepper, salt, chili powder, kidney beans, drained, instant rice, prepared, tomato sauce, shredded american cheese