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

I used the new Crock-Pot Casserole Crock Slow Cooker for this Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese, and this recipe is low-glycemic and gluten-free; use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this Spicy Slow Cooker Rice Casserole.

Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!

Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese [found on KalynsKitchen.com]
Sometimes on Thursdays I share recipes that are a bit more indulgent than the usual things you find on this blog, and if you’re someone who’s carefully following a carb-conscious eating plan then this Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese will definitely be a treat. But I made this with low-glycemic Uncle Ben’s Converted Rice combined with other healthy low-carb ingredients so it’s still pretty healthy for something to eat once in a while. I think this is perfect to make during the holidays; enjoy!


If you’re following my slow cooker site, then you probably noticed how I’ve become infatuated with the new Crock-Pot Casserole Crock Slow Cooker. This new product from the company that made the original Crock-Pot has a crockery insert in the shape of a casserole dish, and I’ve been having so much fun experimenting with it.


I’ve fallen so hard for this new slow cooker model that on Slow Cooker from Scratch I have a Saturday feature called Casserole Crock Saturdays, and every Saturday we’re sharing recipes for the Crock-Pot Casserole Crock Slow Cooker. But if you don’t have the Casserole Crock Pot (yet!) you can definitely make this in an oval slow cooker; it just won’t look quite as much like a casserole.

Even if you’re normally a committed low-carb eater, maybe you won’t mind having a small serving of this rice casserole as a holiday side dish. The recipe uses pre-cooked Uncle Ben’s Converted Rice, and many sources claim parboiled white rice is healthier than other types of white rice. Don’t use the *instant* versions of Uncle Ben’s, which are much higher in carbs and higher on the glycemic index.And tomorrow I’ll share one last idea for low-carb holiday food before I take some time off to hang out with the family. Hope everyone out there is ready to celebrate the season as well!


Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese [found on KalynsKitchen.com]
Start with 4-5 cups cooked Uncle Ben’s white rice. Thinly slice 2 cups of sliced green onions and mix them into the rice. In a bowl or large measuring cup, mix together the sour cream, 2 cans diced green chiles with juice, Green Tabasco Sauce, and 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.)


Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese [found on KalynsKitchen.com]
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.)


Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese [found on KalynsKitchen.com]
One thing I love about the Crock-Pot Casserole Crock Slow Cooker is when the food is cooked through in the slow cooker, you can put it in a hot oven for a few minutes to brown the top, and I did stick this in a hot oven for about 15 minutes, but that step is completely optional. Serve hot.

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 Casserole Crock Slow Cooker to make this recipe, but any small oval slow cooker will work. At Slow Cooker from Scratch there’s a Recipes-by-Photo Index Page for Casseroles that has slow cooker casserole recipes to make in your Crock-Pot Casserole Crock Slow Cooker (or other oval slow cookers will also work for most of these recipes.)

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 sour cream (low-fat or regular
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 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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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

If you’re making this rice for the South Beach Diet or another low-glycemic diet, it’s important to use low-glycemic Uncle Ben’s Converted Rice or brown rice, and South Beach would recommend 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 as long as you limit portion size. This is probably too high in carbs for more traditional low-carb diet plans.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Recipes with the Crock-Pot Casserole Crock Slow Cooker:
Slow Cooker Egg Casserole with Sausage, Peppers, Cottage Cheese and Cheddar

Spicy CrockPot Sweet Potatoes

Slow Cooker Low-Carb Mexican Casserole

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas

Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp

Slow Cooker (or Oven) Vegetarian Greek Lentil Casserole

Low-Carb Sausage and Roasted Peppers Mock Lasagna

Slow Cooker Greek Rice with Red Bell Peppers, Feta, and Kalamata Olives

Slow Cooker Buttery Butternut Squash for a Crowd

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Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese from KalynsKitchen.com
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26 comments on “Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese”

  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.

  23. What a neat idea! This looks delicious. Pinning!

  24. It's such a great feature to be able to brown in the oven after cooking in the new casserole crock. Can't wait to try it!

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