|This Green Chile and Cheese Rice cooks in the slow cooker while you're making the rest of the meal.|
I wasn't going to post this recipe for Slow Cooker Green Chile and Cheese rice for a few more weeks, but when I published the updated recipe for Hamburger Kebabs, a reader named Amanda asked for the recipe for the rice dish on the plate, and I promised I would post it this week. So for Amanda, and anyone else who'd like an absolutely fantastic side dish made from leftover cooked rice and a few other ingredients you probably always have in the fridge, here's my new favorite recipe featuring rice.
If you're really paying attention you might even notice that the filling for the Vegetarian Stuffed Zucchini I posted recently is also a riff on this recipe, using brown rice and with the addition of black beans and Cotija cheese. Jake and I loved the brown rice stuffed in the zucchini, but for this recipe (and we tried it both ways) we both liked the dish made with white Uncle Ben's Converted Rice. This recipe was adapted from one that cooked in the oven, but using the slow cooker will mean you don't have to worry about keeping an eye on it while you're doing other things.
Start with 4-5 cups cooked rice. I used leftover rice that had been hanging out in the fridge for a couple of days, and it was fine.
In a bowl or large measuring cup, mix together the light sour cream, 2 cans diced green chiles with juice, Green Tabasco Sauce, and low fat grated Mozzarella.
Combine the sour cream mixture with the rice, and season to taste with salt and coarse ground black pepper. (I didn't use much salt and pepper.)
Put the mixture into a 3-4 quart slow cooker that you've sprayed with non-stick spray or olive oil, then top with a little more grated Mozzarella and a few tablespoons of Parmesan cheese.
Cook on high for 1-2 hours, or until it's bubbling hot, cheese is melted, and it's starting to get browned on the edges. (You could probably cook this on low for a longer time, but I haven't tried that.) Serve hot.
(Makes 6-8 servings; recipe adapted from Cheesy Chile Rice from Food Network Magazine Great Easy Meals.)
I used a Crock-Pot 3-1/2-Quart Slow Cooker to make this recipe, but any slow cooker from 3-4 quarts would work.
4-5 cups cooked long-grain white rice (use Uncle Ben's Converted Rice for South Beach Diet.)
2 cups thinly sliced scallions
1 cup reduced-fat sour cream
2 cans diced green chiles plus juice (mild anaheim chiles, not jalapenos, unless you like it really spicy)
1-2 T Green Tabasco Sauce, to taste
1 1/2 cups + 3 T reduced fat grated Mozzarella cheese
2 T finely grated Parmesan cheese
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 reduced-fat 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. (You can probably cook this for a longer time on low, but I haven't tried it.)
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.
South Beach Suggestions:
If you're making this rice for the South Beach Diet, it's important to use low-glycemic Uncle Ben's Converted Rice or brown rice, as well as reduced fat sour cream and reduced fat Mozzarella cheese. With those ingredients, this rice would be a great side dish for Phase 2 or 3 of the South Beach Diet.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Ideas for Rice:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Italian Rice from 365 Days of Slow Cooking
Baked Salsa Rice with Green Chiles, Lime, and Cilantro from Kalyn's Kitchen
Ginger and Black Pepper Rice from Herbivoracious
Creole-Spiced Rice and Kale from Kalyn's Kitchen
Cheesy Zucchini Rice from Buns in My Oven
Crockpot Rice with Dried Mushrooms, Herbs, and Parmesan from Kalyn's Kitchen
Brown Rice and Almond Pilaf from The Perfect Pantry
Easy Recipe for Pesto Lemon Rice from Kalyn's Kitchen
Gluten-Free Spanish Rice from Gluten-Free Goddess
Basil and Parmesan Rice with Pine Nuts from Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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