Squash and Green Chile with Rice

Recipe from Anastacia Brown
0 (0)
Cook time: 1 h. 15 min
Servings 6
Updated 27.02.2023
Squash and Green Chile with Rice is a flavorful dish that combines tender pieces of squash with spicy green chiles and steamed rice. It is a delicious and satisfying way to enjoy fresh, seasonal ingredients and is sure to be a hit with anyone who loves bold and spicy flavors.


  • Tomatoes
    4 pcs.
  • Green chilli pepper
    1,5 oz.
  • Cilantro
    10 leaves
  • Garlic
    1 clove
  • Salt
    1 tbsp.
  • Black pepper
    1 tsp.
  • Rice
    12 oz.
  • Yellow squash
    2 pcs.
  • Zucchini
    1 piece
  • Sour cream
    0,5 cup

Nutrition facts per serving

  • Calories

    350 kcal

  • Protein

    14 g

  • Fat

    18.6 g

  • Carbohydrates

    23 g


  • For the first step, chop the following ingredients: tomatoes, green chilies, yellow squash, and zucchini. Furthermore, mince the garlic clove so that it has a distinct flavor when added to the dish. 

  • For about 20 seconds, process the tomatoes, green chiles, cilantro stems, garlic, vinegar, salt, and pepper in a blender until the consistency is smooth.

  • To prepare this dish, layer the rice at the bottom of slow cooker. Place the squash and zucchini on top, and then spread the tomatillo sauce evenly over the vegetables. Cover the slow cooker and cook on low heat until the squash becomes tender and the rice is fully cooked, which takes approximately 5 hours.

  • To finish the dish, lower the heat of the rice cooker to warm. Stir in the sour cream, salt and black pepper. Just before serving, sprinkle cilantro leaves over the top, or lime slices.


  • What cream cheese is better to use? When choosing sour cream, the best option is to choose a full-fat (20%), high-quality brand. Full-fat sour cream has a richer, creamier taste and texture compared to low-fat. Look for brands that list only cream and a bacterial culture as ingredients, as this indicates that the sour cream is made with fresh ingredients.

Bon Appetit!

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