Cheese and Chile Rice
A creamy, Southwestern-style cheddar cheese and green chile rice casserole. Serve as a side dish or meatless main dish.
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 ground black pepper
3 (4-ounce) cans diced green chiles
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
Fresh flat-leaf 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 in a preheated oven 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.