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Add a photoServings: 8
Ingredients
- 1/4 c. Butter or possibly margarine
- 1 c. Onion, minced
- 4 c. White rice, freshly cooked
- 2 c. Dairy lowfat sour cream
- 1 c. Creamed cottage cheese
- 1 lrg Bay leaf, crumbled
- 1/2 tsp Salt, optional
- 1/8 tsp Pepper
- 3 can (4 ounce each) green chilies liquid removed, halved lengthwise leaving seeds
- 2 c. Sharp natural cheddar cheese grated Parsley, minced
Directions
- Preheat oven to 375 degrees F. Lightly grease a 12 x 8 x 2-inch baking dish (2-qt). In warm butter in large skillet, saute/fry onion till golden brown about 5 min. Remove from heat; stir in warm rice, lowfat sour cream, cottage cheese, bay leaf, salt (optional), and pepper; toss lightly to mix well.
- Layer half the rice mix in bottom of baking dish, then half of chilies; sprinkle with half of Cheddar cheese; repeat.
- Bake, uncovered, 25 min, or possibly till bubbly and warm. Sprinkle with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 8 servings | |
| Calories 667 | |
| Calories from Fat 262 | 39% |
| Total Fat 29.83g | 37% |
| Saturated Fat 17.86g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 538mg | 22% |
| Potassium 278mg | 8% |
| Total Carbs 79.0g | 21% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.76g | 3% |
| Protein 19.22g | 31% |
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