Chili-Cheese Rice Bake

Name: Chili-Cheese Rice Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 2 servings

Contest Winner

Test Kitchen Approved

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

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

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.

Recipe Creator