Kalyn's Kitchen

Slow Cooker Rice Casserole with Green Chiles and Cheese

This Slow Cooker Rice Casserole with Green Chiles and Cheese was made in the Crock-Pot Casserole Crock, but use a large oval slow cooker if that’s what you have! You’ll love this ultra-tasty cheesy rice that starts with cooked rice and only takes a few hours in the slow cooker.

PIN the recipe to try it later.

Slow Cooker Rice Casserole with Green Chiles and Cheese show in casserole crock-pot with one serving on plate

If you’re someone who’s following a carb-conscious eating plan then this Slow Cooker Rice Casserole with Green Chiles and Cheese will definitely be a splurge on carbs. But I made this with low-glycemic rice combined with other healthy low-carb ingredients and if I was making one of my Low-Carb Mexican Food Dinners, I might make this as a side dish for other people (and maybe eat a small serving myself if I needed a treat!)

The recipe uses pre-cooked Uncle Ben’s Converted Rice (affiliate link), 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. If you do decide to splurge, I hope you enjoy this slightly-spicy and cheesy rice casserole. It’s been a hit with everyone who’s tried it in my huge extended family!

What ingredients do you need for this recipe?

What if you don’t have the Casserole Crock Slow Cooker?

I do love the Crock-Pot Casserole Crock Slow Cooker for dishes like this, but any kind of large oval slow cooker (affiliate link) will definitely work!

Slow Cooker Rice Casserole with Green Chiles and Cheese process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Start with 5 cups cooked Uncle Ben’s Converted Rice (affiliate link). Thinly slice 2 cups of sliced green onions and mix them into the rice.
  2. In a bowl or large measuring cup, mix together the sour cream, 2 cans diced green chiles with juice, Green Tabasco Sauce (affiliate link), and grated Mozzarella.
  3. 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.)
  4. Put the mixture into the Crock-Pot Casserole Crock Slow Cooker (affiliate link) or any oval 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.
  5. Cook on high for about 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.)
  6. One thing I love about the Crock-Pot Casserole Crock is that 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. (I wouldn’t try that with another type of slow cooker unless you’re sure the manufacturer says it’s okay.
  7. Serve hot and enjoy with your favorite Low-Carb Mexican Food!

Slow Cooker Rice Casserole with Green Chiles and Cheese close-up photo

More recipes for the Crock-Pot Casserole Crock:

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

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Rice Casserole with Green Chiles and Cheese

Slow Cooker Rice Casserole with Green Chiles and Cheese

Yield 8 servings
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes

I used the new Crock-Pot Casserole Crock Slow Cooker for this Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese. but you can make it in a large oval slow cooker as well.


  • 5 cups cooked long-grain white rice (see notes)
  • 2 cups thinly sliced green onions
  • 1 cup sour cream
  • two 4 oz. cans diced green chiles (see notes)
  • 2 T  Green Tabasco Sauce, to taste (see notes)
  • 1 1/2 cups + 1/4 cup grated Mozzarella cheese
  • 2 T finely grated Parmesan cheese


  1. Mix together cooked rice and sliced green onions in a bowl that will hold all the ingredients.
  2. 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.
  3. Mix the sour cream mixture into the rice mixture and gently combine.
  4. Spray the Casserole Crock or a 3-4 quart oval slow cooker with non-stick spray or olive oil.
  5. Add the combined rice mixture and press down so it’s evenly distributed in the slow cooker.
  6. Sprinkle the top with the rest of the grated Mozzarella cheese and the Parmesan cheese.
  7. Cook on high for 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.)
  8. If you're using the Casserole Crock you can put it in a hot oven for a few minute to brown the top. I don't recommend doing that in other slow cookers unless the manufacturer okays it.
  9. 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.


I used a Crock-Pot Casserole Crock Slow Cooker (affiliate link) to make this recipe, but any large oval slow cooker (affiliate link) will work.No need to drain the cans of green chiles for this recipe. Use diced green Anaheim chiles, no Jalapenos! Read here for more about Green Tabasco Sauce, my favorite hot sauce. Use Uncle Ben's Converted Rice (affiliate link) for low-glycemic diets or the original South Beach Diet.

Recipe adapted from Cheesy Chile Rice from Food Network Magazine Great Easy Meals.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 155mgCarbohydrates: 34gFiber: 1gSugar: 3gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Slow Cooker Rice Casserole with Green Chiles and Cheese square thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this Spicy Slow Cooker Rice Casserole for the original 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 relatively high in carbs for traditional low-carb diet plans, but check the nutritional information to see if it’s too much of a splurge for you.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more slow cooker side dishes 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. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!

Historical Notes for this Recipe?
This recipe was first posted in 2012. It was last updated in 2021.

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    26 Comments on “Slow Cooker Rice Casserole with Green Chiles and Cheese”

  1. 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.

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

  3. 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

  4. Thanks Kevin!

    Val, so glad you liked it!

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

  6. What an easy and tasty sounding side dish!

  7. 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!

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

  9. 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.

  10. 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?

  11. 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!

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

  13. 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?

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

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

  16. 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.

  17. 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.

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

  19. 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.

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