A wonderfully creamy and cheesy green chile rice casserole. This is a quick and easy side dish that’s perfect for a potluck.
Author
Gari
Recipe
| Measurements | Ingredients |
|---|---|
| 2/3 cup | Minute Rice |
| 1/2 cup | Chopped Onion |
| 1 tbsp | Butter (for sautéing) |
| 1 can | Chopped Green Chiles (4 oz) |
| 1 3/4 cups | Sour Cream |
| 1/2 pound | Cottage Cheese (8 oz) |
| 1/2 pound | Sharp Cheddar Cheese, shredded (2 cups) |
| To Taste | Garlic, minced |
| To Taste | Salt and Pepper |
| 1 | Bay Leaf |
| As Needed | Grated Cheese (for topping) |
Instructions
- Preheat the oven to 375°F. Grease a casserole dish.
- Cook the Minute Rice according to package directions.
- In a small skillet, sauté the chopped onion in butter until soft.
- In a large bowl, combine the cooked rice, sautéed onion, green chiles, sour cream, cottage cheese, 1/2 lb. of cheddar cheese, garlic, salt, pepper, and the bay leaf. Mix well.
- Pour the mixture into the greased dish.
- Top with additional grated cheese.
- Bake for 25 minutes.
Note
Remember to remove the bay leaf before serving. The recipe card also mentions “(17 oz pk)” next to the Minute Rice, which is likely an error as 2/3 cup of instant rice is much less than 17 ounces. Following the 2/3 cup measurement is the correct interpretation.
