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Chili-Cheese Bake

Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead! We're looking forward to retiring soon to a small farm in central Maine. All three of our children were 4-H leader for 9 years.
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    6 servings


  • 3 cups cooked rice
  • 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 can (15 to 16 ounces) red kidney beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon Creole seasoning
  • 2 cups shredded sharp cheddar cheese, divided


  • In a greased small baking dish, combine all ingredients except cheese. Top with 1-1/2 cups of cheese. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 minutes more.

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