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Taste of Home

Chili-Cheese Rice Bake

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 2 servings.
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.

Ingredients

  • 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 chiles
  • 2 tablespoons cream-style cottage cheese
  • 2 tablespoons whole-milk ricotta cheese
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1 teaspoon minced fresh parsley

Directions

  • 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, chiles, 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.

Nutrition Facts

3/4 cup: 432 calories, 30g fat (17g saturated fat), 94mg cholesterol, 541mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 14g protein.

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