Rice & Sour Cream Casserole

Layers of seasoned rice, tangy sour cream mixed with diced green chiles, and strips of Monterey Jack cheese make this casserole ridiculously satisfying. It’s a Tex-Mex comfort dish that works as a hearty side or a vegetarian main.

The layering is what sets this apart. Thin strips of Monterey Jack (not shredded) melt into distinct pockets of gooey cheese between the rice and sour cream layers. The green chiles bring mild heat and a smoky sweetness that cuts through all that richness.

A final handful of grated cheddar goes on during the last few minutes of baking, creating a golden, bubbly top layer that’s worth fighting over.

Pro Tips

• Use day-old rice if you have it. Freshly cooked rice can be too moist and make the casserole soggy.
• Cut the Monterey Jack into thin strips rather than shredding. The strips create those satisfying cheese pulls between the layers.
• Don’t skip seasoning the rice with salt and pepper before layering. The sour cream and cheese are rich, and the rice needs to hold its own.
• Let the casserole rest 5 minutes after pulling it from the oven so the layers set and slicing is cleaner.

Variations

• Add a layer of seasoned black beans for extra protein and fiber.
• Use pepper jack instead of Monterey Jack if you want more kick.
• Stir chopped fresh cilantro into the sour cream mixture for brightness.