Thursday, September 06, 2012

Recipe for Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
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.

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
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.

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
Thinly slice 2 cups of sliced green onions.  (Yes, that does say 2 cups.  Trust me on this.)

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
Mix together the rice and the green onions.

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
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.

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
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.)

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
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.  

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
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.

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from
Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese
(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.

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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. 

Nutritional Information?
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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  1. This rice is totally all dressed up!! I love how you've added so much flavor to it.

  2. Thank you for specifying the size of slow cooker you use in your recipes. Now that I'm using my slow cookers more often, and searching for recipes more often, I'm noticing how few recipe writers remember to say what size cooker they recommend for the recipe. For a novice like me, that's important information.

  3. I never think to do rice dishes in the slow cooker. What great flavors in this, Kalyn!

  4. I seriously love anything with green chiles - they are one of my favorite things!! And I never thought to do rice in the slow cooker as an easy side dish. Totally loving this idea.

  5. Thanks everyone; I am so glad people are liking this idea. When I spotted the recipe (which I lightened up quite a LOT), it seemed like it was just made for the slow cooker.

  6. Looks great- I never think to do a side dish in the slow cooker. Why not!?

  7. Thank you for this recipe! I am definitely going to make it

  8. This sounds great, and I'm wondering if I could substitute cooked quinoa for the rice. Do you think it would hold up or just get mushy?

  9. This looks so wonderful, Kalyn! It's now on my "must make" list!

  10. Lori, why not indeed? And you don't have to watch it.

    Amanda, my pleasure!

    Tracy, I am doubtful it would work with quinoa, but I don't know for sure.

    Cyndi, glad you like it!

  11. Looks wonderful - can't wait to try it. Just so happens that I have some leftover brown rice in the frig too.

    When looking at the picture I see some orange flecks and was wondering what those were? Is it from the chiles or is there cheddar cheese in the recipe?

  12. Sharp eyes! I use a low-fat Mozzarella blend (from Costco) that has a little bit of cheddar cheese in it, so that's what the little bits of orange are.

  13. If I wanted to do this in the oven, what would you recommend? 25-30 mins @ 350?

  14. The original recipe (with more butter, cheese, and high fat sour cream) said 20 minutes at 450F, but I would probably use a lower temperature, maybe 375F at 25-30 minutes. Just check the cooking time by when it is bubbling and starting to brown!

  15. What an easy and tasty sounding side dish!

  16. I love this recipe Kalyn. It was to die for with black beans in homemade Cafe Rio chicken salad!

  17. Thanks Kevin!

    Val, so glad you liked it!

  18. I am going to try this using quinoa. Why? I have at least that much leftover. Plus, it is much easier on my tummy than rice (digestive issues). Thank you so much for all of your recipes and ideas. You are wonderful! Kelly

  19. Thanks Kelly, you are too kind. I love the idea of making this with quinoa; would love to hear how it works.

  20. This looks like a great potluck dish and I'm anxious to try it for our office Mexican potluck this week. I have a question about crockpot temperature. In the visuals it says to cook on high for 1-2 hours, but in the recipe it says to cook on low for 1-2 hours.

  21. Eyelady, the directions should say cook on HIGH for 1-2 hours. So sorry; drives me crazy when I do mistakes like that. Thanks for telling me and it is now fixed!

  22. Thank you for clarifying Kalyn. I'm making it as we speak.


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