CHILI-CHEESE RICE BAKE
Rich and satisfying, this easy side from Cathlene Willis of Rigby, Idaho is sheer comfort. "On occasion, I top it with canned onions or crumbled potato chips before baking," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Cook rice according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Remove from heat; stir in sour cream, chilies, cottage cheese, ricotta cheese, salt, pepper and rice., Transfer rice mixture to a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake 15-20 minutes or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 373 calories, Fat 20g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 538mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.
CHILE & CHEESE RICE
This is a versatile recipe...you can serve it as a side dish or add a vegetable and salad and call it dinner!
Provided by Hey Jude
Categories Long Grain Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place water and salt in a 2-quart pan and bring to a boil over high heat.
- Add rice and cover.
- When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
- Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
- of the cheddar cheese.
- Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
- cheddar cheese.
- Bake, uncovered, in a 350° oven for 30 minutes.
Nutrition Facts : Calories 525.7, Fat 30.4, SaturatedFat 18.9, Cholesterol 80.1, Sodium 656.7, Carbohydrate 43.4, Fiber 1.3, Sugar 2.3, Protein 19.8
CHEESY CHILE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.
CHILE AND CHEESE RICE
Provided by Marcela Valladolid
Time 1h3m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
- Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
- Remove from the oven and serve.
- *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.
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