Recipe: Rice Chili Verde
Summary: For variety, try the white and brown rice blend.
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Melt butter in small skillet over medium heat.
- Add onion; cook until tender.
- Combine 0nion, cottage cheese, sour cream, salt and pepper in medium bowl; mix well.
- Stir in chilies.
- Butter 1 1/2-quart casserole dish.
- Spoon in half of the rice; cover with half of the cottage cheese mixture.
- Top with half of the Monterey Jack cheese and half of the Cheddar cheese.
- Repeat layering with remaining ingredients.
- Bake 25 to 30 minutes or until rice is hot and cheese is melted
Quick notes
Makes 6 servings
Variations
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
