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Cheesy Green Chili Rice Recipe

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This creamy rice dish is a nice addition to a spicy meal. When I first tried it at a church potluck, I knew I had to have the recipe.—Laurie Fisher, Greeley, Colorado

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Cheesy Green Chili Rice Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6-8 Servings

25 20 45

Ingredients

1 large onion, chopped
2 tablespoons butter
4 cups hot cooked long grain rice
2 cups (16 ounces) sour cream
1 cup (8 ounces) 4% cottage cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (4 ounces each) chopped green chilies, drained
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, cook onion in butter until tender. Remove from the heat. Stir in the rice, sour cream, cottage cheese, salt and pepper. Spoon half of the mixture into a greased 11-in. x 7-in. baking dish. Layer with half of the chilies and cheese. Repeat layers.
Bake, uncovered, at 375° for 20-25 minutes or until heated through and bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 388 calories, 22 g fat (16 g saturated fat), 84 mg cholesterol, 534 mg sodium, 29 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Cheesy Green Chili Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p197

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Reviews for Cheesy Green Chili Rice (5)

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Cheesy Green Chili Rice

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Reviewed on Nov. 28, 2011 by 2tall4ya

Delicious. Even my dad, who doesn't like cottage cheese or sour cream, had seconds.

Reviewed on Nov. 04, 2011 by Swtbby

This was good, but not great. It definitely needs something extra, so I'll have to play around with it next time I make it. I'll definitely be adding more cheese, as it seemed to be almost non-existent among all the rice.

Reviewed on Oct. 23, 2011 by MilFamChef

Did not look like the picture or taste anything like expected. This was not a hit on our table!

Reviewed on Aug. 27, 2011 by onit123@yahoo.com

I thought it was fantastic. We ate it with salsa and it was great.

Reviewed on Nov. 02, 2010 by carrie carney

This was not quite as flavorful as I had hoped, but it was a nice side for spicier mexican dishes and I would make it again, although I would add a little more onion and some garlic I think.