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
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1/2 cup uncooked instant rice
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1/2 cup chopped onion
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1 tablespoon butter
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1/2 cup sour cream
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1/4 cup canned chopped green chiles
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2 tablespoons cream-style cottage cheese
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2 tablespoons whole-milk ricotta cheese
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1/8 teaspoon salt
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Dash pepper
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1/2 cup shredded sharp cheddar cheese
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1 teaspoon minced fresh parsley
Directions
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1.
Preheat oven to 375°. Cook rice according to package directions.
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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.
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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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