A bowl of hot rice never tasted so good
3 (4-ounce) cans green chilies, drained
1 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
4 cups hot cooked white rice
2 cups sour cream
1 cup small curd creamy cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded sharp Cheddar cheese
Chopped fresh parsley
Slice the chilies lengthwise into halves, leaving the seeds. Saute the onion in the butter in a large skillet until golden brown. Remove from heat. Stir in the hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Layer the rice mixture, chilies and Cheddar cheese 1/2 at a time in a greased 12x 8-inch baking dish. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley.
SERVES: 6 - 8
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