A creamy, southwestern-style cheddar cheese
and green chile rice casserole. Serve as a side dish or meatless
main dish.
Wisconsin
Cheese and Chile Rice
- 1 cup chopped onion
1/4 cup butter
4 cups cooked rice*
2 cups sour cream
1 cup cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
3 (4-ounce) cans diced green chiles
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
Parsley, chopped
- Lightly grease a 12x8 inch baking dish.
In a 3 quart saucepan, sauté onion in butter until golden.
Remove from heat. Stir in hot rice, sour cream, cottage cheese,
bay leaf, salt and pepper. Mix well.
- Layer half of rice mixture in prepared
dish. Sprinkle all of chiles and half of cheese over rice. Top
with remaining rice and cheese. Sprinkle top with parsley.
- Bake at 375°F (190°C) for 25 to
30 minutes. Serve hot.
Makes 6 to 8 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
