Chili Relleno Casserole

Serving size:
 4 Servings


    • 1⁄2 c
    • brown rice (long grain)
    • 1
    • egg (large)
    • 1⁄3 c
    • whole milk
    • 1⁄2 t
    • black pepper
    • 1⁄4 t
    • salt
    • 3 T
    • all-purpose flour
    • 1⁄4 bn
    • cilantro (chopped)
    • 1 c
    • white cheddar (grated)
    • 1 c
    • mozzarella (grated)
    • 4 oz
    • green chiles (canned)
    • 1 c
    • roasted red peppers (jarred is fine, drained, rinsed)
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


This is a popular dish from the Willy Street Co-op, and now you can make it at home. It's a quick-to-assemble casserole that bakes up into a meltingly good dinner.

Crafted by Willy Street Co-op, converted for home use by Local Thyme. © 2014.


Place the rice in a small, heavy saucepan. Add water to cover by an inch, and stir in a pinch of salt. Bring to a boil over high heat, then lower the heat. Cover and cook until the rice is tender and the liquid has absorbed, about 40 minutes. Remove from heat and let it sit for 10 minutes, then fluff with a fork.

Preheat oven to 375˚F.

In a medium mixing bowl, whisk together the egg, milk, and salt and pepper. Whisk in the flour and mix until smooth. Fold in the cilantro. Set aside. In a small bowl, combine the cheddar and mozzarella cheeses. Set aside.

In an 8x8-inch baking dish, layer half of the rice, then the green chilies, then half of the cheese mixture, then half of the egg mixture. Layer on the roasted red pepper, then add the remaining rice and top with the remaining cheese. Bake for 30 minutes, until the cheese is golden-brown. Let sit for 5 minutes before serving.