Hatch Chili Rice

By cmschnettler

Ingredients

• 2 Hatch chili peppers
• 1 Tbs. butter
• 1 medium onion, chopped
• 1 clove garlic, mince
• 3 c. cooked long-grain white rice
• 8 oz. pkg.shredded sharp cheddar cheese, divided
• 1 c. light sour cream
• 1 c. low-fat small curd cottage cheese
• 2 tsp. minced fresh jalapeno peppers
• 1/2 tsp. salt
• 1/8 tsp. pepper

Preparation

Step 1

Roast, steam & peel Hatch chilies. Seed & chop them & set aside. Preheat oven to 375 degrees F. In large skillet, melt butter over medium heat. Add onion & garlic & cook until onion is soft & translucent, about 6 min. Remove from heat. Stir in chiles, cooked rice, sour cream cottage cheese, jalapeno, S&P. Spread half of mixture in greased 12X8 baking dish. Sprinkle with half of cheese. Top with remaining mixture & cheese. Bake 30-35 min. or until cheese turns golden.