Rancho California Rice
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 4 | tablespoons |
butter
|
|
| 4 | cups |
rice, cooked
|
|
| 2 | cups |
sour cream
|
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 16 | ounces |
green chili peppers, canned
whole |
|
| 2 | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 6E+1 | ml |
butter
|
|
| 946 | ml |
rice, cooked
|
|
| 473 | ml |
sour cream
|
|
| 237 | ml |
cottage cheese
|
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 462.4 | ml/g |
green chili peppers, canned
whole |
|
| 473 | ml |
cheddar cheese
grated |
|
Directions
Sauté onions in butter until limp.
Add rice, sourcream, cottage cheese, bay leaf, salt and pepper.
Mix well. In greased cassarole dish, put a layer of rice mixture, a layer of chilies (seeded and cut into strips), and ½ cup cheddar.
Repeat (save ⅓ cup cheddar) ending with a layer of rice.
Bake for 25 min in 375℉ (190℃) F oven.
Top with remaining cheese, and bake 10 more minutes.
