Roasted Poblano Cheesy Rice |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 1/2 tablespoons butter |
1 1/2 cups onions, chopped (about 1/2 a large onion) |
2 poblano peppers (or 3 if you like) |
4 cups cooked white rice (or try brown for a healthier version) |
1 lb low fat cottage cheese |
8 ounces low-fat sour cream |
2 cups cheddar cheese or 2 cups monterey jack cheese, shredded |
Directions:
1. Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
2. Dice the poblanos.
3. Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
4. In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
5. Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.
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