Green Chili Rice
- 1 cup onion, chopped
- 1 tablespoon butter
- 4 cups cooked rice
- 12 ounces 1% cottage cheese
- 16 ounces light sour cream
- 2 cups Cheddar cheese, grated
- 2 (4 ounce) cans green chiles, drained and chopped
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup parsley
- cayenne pepper
Sauté onions in butter. Combine cottage cheese, sour cream, 1 cup of Cheddar cheese, chilies, sautéed onions, parsley, cayenne pepper, salt, and pepper and mix thoroughly. Add the cheese mixture to the rice and gently mix together. Pour rice mixture in lightly greased 9x13-inch pan.
MAKE AHEAD: At this point, the casserole can be covered and refrigerated up to 24 hours. Bring rice to room temperature before baking.
Bake covered at 350° for 45 minutes, remove from oven and add the remaining cup of cheese across the top. Return to oven uncovered until cheese is browned and bubbly, about 10 minutes.