From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.

6 - 8

Join the Discussion
comments powered by Disqus