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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

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 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

Directions

  • Preheat oven to 375°. Cook rice according to package directions.
  • 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.
  • 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: 373 calories, 20g fat (13g saturated fat), 72mg cholesterol, 538mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 15g protein.

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