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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 chilies |
2 tablespoons cream-style cottage cheese |
2 tablespoons ricotta cheese |
1/8 teaspoon salt |
dash pepper |
1/2 cup shredded sharp cheddar cheese |
1 teaspoon minced fresh parsley |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Remove from the heat; stir in the sour cream, chilies, cottage cheese, ricotta cheese, salt, pepper and rice.
2. Transfer rice mixture to a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake at 375° for 15-20 minutes or until cheese is melted. Sprinkle with parsley. Yield: 2 servings.
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