Although another hearty rice dish, this Green Chile Cheesy Rice is a bit of a departure from my healthy Rice and Lentil Pilaf. It is decadent, creamy, cheesy, and though I hate to admit it, without all that much nutritional value, unless you swap in brown rice (which is good, but not quite the same, if you ask me). But, boy, is it delicious. And it’s sure to fill everyone up and keep them happy. Kids especially love this dish and it’s a potluck party pleaser, too. Just double the recipe and be prepared for more invites (or just pass this book along!). You can make the rice up to three days ahead of time, to make this recipe go fast.
Ingredients
- 1 tablespoon salted butter, plus more for baking dish
- 1 cup uncooked rice
- 1 cup chopped onion (from about 1 medium-size onion)
- 1 (4-ounce) can mild green chiles
- 2 cups shredded Cheddar and/or Jack cheese
- 1 cup (8 ounces) sour cream
- Scant cup (1⁄2 pound) cottage cheese (low-fat is fine)
- 1⁄4 teaspoon salt, plus more to taste
- Chopped fresh cilantro, for garnish (optional)
How to Make It
- Preheat the oven to 350°F and butter a 3-quart baking dish. Cook the rice according to the package directions or directions on page 30. You can do this up to 3 days ahead of time and then start at step 2.
- Melt the tablespoon of butter in a medium-size pan set over medium heat. Add the onion and chiles and sauté until the onions are fragrant and translucent and most of the liquid from the green chiles has cooked off, about 5 minutes.
- In a large bowl, mix together the cooked rice, onion mixture, 1 cup of the shredded Cheddar, sour cream, cottage cheese, and the 1⁄4 teaspoon of salt, using a silicone spatula or wooden spoon, until well combined. Adjust the salt to taste. Spread the rice into the prepared baking dish and sprinkle the remaining cup of shredded Cheddar on top. Bake until the cheese is melted and bubbly, about 30 minutes. Remove from the oven, allow to cool for a few minutes, and serve, garnished with cilantro, if desired.
