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Chili-Cheese Rice Bake

 Chili-Cheese Rice Bake
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.
2 ServingsPrep/Total Time: 30 min.


  • 1/2 cup uncooked Minute® White 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


  • Cook rice according to package directions. Meanwhile, in a large
  • skillet, saute onion in butter until tender. Remove from the heat;
  • stir in the sour cream, chilies, cottage cheese, ricotta cheese,
  • salt, pepper and rice.
  • Transfer rice mixture to a 2-cup baking dish coated with cooking
  • spray. Sprinkle with cheddar cheese. Bake at 375° for 15-20
  • minutes or until cheese is melted. Sprinkle with parsley. Yield: 2
  • servings.
Nutritional Facts: 3/4 cup (prepared with reduced-fat butter, 1% cottage cheese,

2 of 2

Chili-Cheese Rice Bake (continued)

Nutritional Facts: 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.