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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This creamy rice dish is a nice addition to a spicy meal. In reply to a question ask, this can be made the day before up to the point before baking. Just cover snugly with plastic wrap and keep refrigerated until ready to bake. Ingredients:
1 large onion, chopped |
2 tablespoons butter or 2 tablespoons margarine |
4 cups hot cooked long-grain rice |
2 cups sour cream |
1 cup small curd cottage cheese |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 (4 ounce) cans chopped green chilies, drained |
2 cups shredded cheddar cheese |
Directions:
1. In a large skillet, cook onion in butter until tender.
2. Remove from the heat.
3. Stir in the rice, sour cream, cottage cheese, salt and pepper.
4. Spoon half of the mixture into a greased 11-in. x 7-in x 2-in baking dish.
5. Top with half of the chilies and cheese. Repeat layers.
6. Bake, uncovered, at 375° for 20-25 minutes or until heated through and bubbly.
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