Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese
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Category
Main Dish
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Cusine
Southern
What do you need?
How to make?
Ingredients
4-5 cups cooked long-grain white rice
2 cups thinly sliced scallions
1 cup sour cream
2 cans diced green chiles plus juice
1-2 T Green Tabasco Sauce, to taste
1 1/2 cups + 3 T grated Mozzarella cheese
2 T finely grated Parmesan cheese
Directions
Mix together cooked rice and sliced green onions in a bowl that will hold all the ingredients. In a separate bowl or large measuring cup, combine the sour cream, diced green chiles and juice, Green Tabasco Sauce, and 1 1/2 cups grated low-fat mozzarella cheese. Mix the sour cream mixture into the rice mixture and gently combine. Spray a 3-4 quart slow cooker with non-stick spray or olive oil. Add the combined rice mixture and press down so it’s evenly distributed in the slow cooker. Sprinkle the top with the rest of the grated Mozzarella cheese and the Parmesan cheese. Cook on high for 1-2 hours, or until the rice is bubbling hot, cheese is melted, and it’s starting to brown around the edges. This rice will keep well in the fridge for several days and can be reheated in the microwave or in a covered dish in an oven or toaster oven.