Chili-Cheese Rice Bake Recipe
Chili-Cheese Rice Bake Recipe photo by Taste of Home

Chili-Cheese Rice Bake Recipe

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Rich and satisfying, this easy side from Cathlene Willis of Rigby, Idaho is sheer comfort. "On occasion, I top it with canned onions or crumbled potato chips before baking," she notes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1/2 cup uncooked instant rice
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1/2 cup sour cream
  • 1/4 cup canned chopped green chilies
  • 2 tablespoons cream-style cottage cheese
  • 2 tablespoons ricotta cheese
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1 teaspoon minced fresh parsley

Nutritional Facts

3/4 cup (prepared with reduced-fat butter, 1% cottage cheese reduced-fat ricotta cheese and reduced-fat cheddar cheese) equals 373 calories, 20 g fat (13 g saturated fat), 72 mg cholesterol, 538 mg sodium, 32 g carbohydrate, 1 g fiber, 15 g protein.


  1. Preheat oven to 375°. Cook rice according to package directions.
  2. Meanwhile, in a large skillet, saute onion in butter until tender. Remove from heat; stir in sour cream, chilies, cottage cheese, ricotta cheese, salt, pepper and rice.
  3. Transfer rice mixture to a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake 15-20 minutes or until cheese is melted. Sprinkle with parsley. Yield: 2 servings.
Originally published as Chili-Cheese Rice Bake in Cooking for 2 Spring 2009, p31

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Reviewed Apr. 4, 2016

"Mine came out a bit watery, but I think that was partly my fault. I don't think the rice fully soaked up all the water, plus I also used small curd cottage cheese instead of cream style (I couldn't find cream style anywhere). I think the ricotta would've thickened it up, but to save money I just did 4 tbsp total of the cottage cheese. Lastly, I can't eat the green chilies, so I cut up some green pepper and sauteed it with the onion. Overall, this was a yummy dish. Next time I will make it as written (and use the leftover ricotta in another recipe). I wasn't blown away, but I'd make it again."

Reviewed Apr. 5, 2014

"This is probably the best rice dish I've ever made. My husband is picky when it comes to rice dishes, and he just loved this. I doubled the recipe, and we still ate all of it in one night! Just the two of us! Served it with TOH's Honey and Spice Baked Chicken, and the flavors together were absolutely incredible! This is a meal perfect for impressing guests, and so very simple!"

Reviewed Oct. 13, 2011

"This is such a yummy recipe!!! We don't like chili's, so I used a green pepper and added baked chicken. Next time, I'll chop up some other veggies and hide them so the kids won't know. The taste is so good, they won't catch on to the veggies!"

Reviewed Jan. 22, 2009

"Excellent! Equally delicious with regular long grain rice, and most any flavor shredded cheese."

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