Our neighbor Christina inherited this recipe from her mom. It’s not fancy, but trust me, it is really amazing and everyone at the potluck walked out the door asking for this recipe. Try the leftovers for breakfast the next day.


  • 2 cups cooked white rice
  • 2 cups sour cream
  • 1 can condensed cream of chicken soup
  • 2 (7-ounce) cans diced mild green chiles, drained
  • cups cubed Monterey jack cheese
  • Kosher salt and freshly ground black pepper


Preheat the oven to 375°F. Lightly grease a 9 by 13-inch baking dish.

In a large mixing bowl, combine the rice, sour cream, condensed soup, chiles, and cheese. Mix thoroughly and season with salt and pepper. Spread the rice in the prepared baking dish and bake for 20 to 30 minutes, until lightly browned.