Chili-Cheese Rice Bake

By Vickie

TOH award winner's book, 2014

Ingredients

• 1/2 C uncooked instant rice
• 1/2 C chopped onion
• 1 TBS. butter
• 1/2 C sour cream
• 1/4 C canned chopped green chilies
• 2 TBS. cream-style cottage cheese
• 2 TBS. ricotta cheese
• 1/8 tsp. salt
• dash pepper
• 1/2 C shredded sharp cheddar cheese
• 1 tsp. minced fresh parsley

Preparation

Step 1

Cook rice according to package directions. Meanwhile, in a large skillet, sauté onion in butter until tender. Remove from the heat; stir in the sour cream chilies, cottage cheese, ricotta cheese, salt, pepper and rice

Transfer rice mixture to baking dish. Sprinkle cheddar cheese over the top. Bake at 375 for 15-20 min. Sprinkle with parsley.