From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Slice the chiles lengthwise into halves, leaving the seeds. Saute the onion in the butter in a large skillet until golden brown. Remove from heat. Stir in the hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Layer the rice mixture, chiles and Cheddar cheese 1/2 at a time in a greased 12x 8-inch baking dish. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley.
SERVES: 6 - 8
- 3 (4-ounce) cans green chiles, drained
- 1 cup chopped onion
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups hot cooked white rice
- 2 cups sour cream
- 1 cup small curd creamy cottage cheese
- 1 large bay leaf, crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded sharp Cheddar cheese
- Chopped fresh parsley
TO PREPARE:
Slice the chiles lengthwise into halves, leaving the seeds. Saute the onion in the butter in a large skillet until golden brown. Remove from heat. Stir in the hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Layer the rice mixture, chiles and Cheddar cheese 1/2 at a time in a greased 12x 8-inch baking dish. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley.
SERVES: 6 - 8
