Wednesday June 19th 2019

Rice Chili Verde

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Rating: 2.0/5 (5 votes cast)

Recipe: Rice Chili Verde

Summary: For variety, try the white and brown rice blend.


  • 1 tablespoon butter or margarine
  • 1/4 cup finely chopped onion
  • 1 cup small-curd cottage cheese
  • 1 cup (1/2 pint) sour cream
  • l/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 can (7 ounces) whole green chilies, drained and cut into 1-inch pieces
  • 3 cups cooked rice
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded Cheddar cheese


  1. Preheat oven to 350°F.
  2. Melt butter in small skillet over medium heat.
  3. Add onion; cook until tender.
  4. Combine 0nion, cottage cheese, sour cream, salt and pepper in medium bowl; mix well.
  5. Stir in chilies.
  6. Butter 1 1/2-quart casserole dish.
  7. Spoon in half of the rice; cover with half of the cottage cheese mixture.
  8. Top with half of the Monterey Jack cheese and half of the Cheddar cheese.
  9. Repeat layering with remaining ingredients.
  10. Bake 25 to 30 minutes or until rice is hot and cheese is melted

Quick notes

Makes 6 servings


May also be made with a white and brown rice blend.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Meal type: brunch

Culinary tradition: Mexican

Rice Chili Verde, 2.0 out of 5 based on 5 ratings
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