Ingredients
Equipment
Method
Cooking Instructions:
- Begin by cooking your white rice according to package instructions. You will need 4 cups of hot cooked rice to create the base of your dish. Set it aside once cooked.
- In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until they are soft and translucent, about 5-7 minutes.
- Once the onions are ready, add the drained green chiles, cooked rice, sour cream, cottage cheese, crumbled bay leaf, salt, and black pepper to the skillet. Stir everything together until well combined.
- Gently fold in the shredded sharp cheddar cheese, reserving a little cheese for topping if desired.
- Transfer the rice mixture into a greased baking dish. Spread it evenly and sprinkle the reserved cheddar cheese on top. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the top is bubbly and golden brown.
- Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- For a healthier option, substitute white rice with brown rice or quinoa.
- Use pepper jack cheese for a spicier flavor or Monterey Jack for a milder alternative.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.