Monday, May 18, 2009

Cheesy Green Chile Tailgate Rice

1 large sweet yellow onion, chopped
2 tablespoons butter or margarine
4 cups hot cooked long-grain rice
2 cups sour cream
1 cup small curd cottage cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic powder
Cajun seasoning to taste
2 -3 (4 ounce) cans chopped green or hatch chilies, drained
2 cups shredded Cheddar cheese

In a large skillet, cook onion in butter until tender. Remove from the heat. Stir in rice, sour cream, cottage cheese, salt, pepper, garlic powder, and Cajun seasoning. Spoon half of the mixture into a greased 11-in. x 7-in. x 2-in. baking dish. Top with half of the chilies and cheese. Repeat layers. Bake, covered, at 375 degrees F for 20 minutes. Remove cover and bake 10 additional minutes, or until heated through and bubbly on top.

Recipe adapted from

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