Green Chile Rice

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A recipe from Lundberg Farms uses their Wehani rice, jalapeno and Anaheim chiles, wine, bell peppers, celery and two kinds of cheese.
Recipe By: Lundberg Farms
  • PrepN/A |
  • TotalN/A |
  • Serves10


    • 3 tbsp margarine
    • 1 onion peeled and chopped
    • 1 cup Lundberg® Wehani® rice
    • 1 can (14 oz) chicken stock
    • 1 cup white wine
    • 2 med jalapeno peppers, stemmed, seeded and chopped
    • 1 Anaheim pepper, diced
    • 1 can Ortega chiles, chopped
    • 1 large red bell pepper, chopped
    • 2 stalk celery, diced
    • 1/2 tsp tarragon
    • 1/2 cup diced Monterey Jack cheese (1/4" cubes)
    • 1/2 cup diced sharp Cheddar cheese
    • 1-1/2 cup low-fat sour cream (or substitute with yogurt)
    • vegetable non-stick spray


Preheat oven to 350. In a large skillet, melt margarine and saute onions. Add rice and stir until grains are well coated. Add stock, wine, and all peppers. Boil gently until rice is cooked (about 40 min). Into the hot mixture fold in celery, cheeses, sour cream (or yogurt). Turn into a 9" x 13" baking dish treated with vegetable spray. Bake at 400 for 20 minutes or until golden brown. 

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