Description
This creamy slow cooker green chile rice casserole is an easy, cheesy side dish made with sour cream, peppers, and corn. Perfect for potlucks, taco night, holidays, and busy family dinners.
Ingredients
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½ cup (1 stick) unsalted butter
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1 medium onion, finely chopped
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1 Anaheim chile, seeded and finely chopped
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1 medium red bell pepper, seeded and finely chopped
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1 medium yellow or orange bell pepper, seeded and finely chopped
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2 cups corn kernels (fresh, frozen, or thawed)
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1 teaspoon ground cumin
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½ teaspoon ancho chile powder
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1 cup milk
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3 cups sour cream
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4 cups cooked white rice
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1½ cups finely shredded mild Cheddar cheese
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1 cup finely shredded Monterey Jack cheese
Instructions
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Lightly coat a 5–7 quart slow cooker with nonstick spray or use a slow cooker liner.
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In a large skillet over medium-high heat, melt the butter.
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Add the onion, Anaheim chile, bell peppers, corn, cumin, and ancho chile powder.
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Sauté for 5–7 minutes, until the vegetables are softened.
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Remove from heat and allow the mixture to cool slightly.
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Transfer vegetables to a large bowl and stir in milk, sour cream, cooked rice, Cheddar cheese, and ½ cup of the Monterey Jack cheese.
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Spoon the mixture into the prepared slow cooker and sprinkle with remaining Monterey Jack cheese.
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Cover and cook on LOW for 4–5 hours, until hot and bubbling.
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Remove the lid and cook an additional 30 minutes to set the top slightly.
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Serve warm and keep on the warm setting until ready to serve.
Notes
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This dish is mild; add diced jalapeños for extra heat.
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Use freshly shredded cheese for the creamiest texture.
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Great for making ahead—reheats beautifully.
- Prep Time: 15 MINUTES
- Cook Time: 5 HOURS
- Category: SIDE DISH
- Method: SLOW COOKER
- Cuisine: MEXICAN INSPIRED