- ½ Cup Diced onion*
- 2 Tbs Olive oil
- 2 Cups Cooked rice, hot
- 1 Cup Nonfat sour cream
- 12 oz Nonfat cottage cheese (small curd)
- 2 Bay leaves, crumbled
- ½ tsp Black pepper
- 2 4oz cans Chopped green chilies, drained
- 1 Cup Lowfat shredded cheddar cheese
- Preheat oven to 350 degrees.
- Saute diced onion in olive oil for a few minutes until slightly tender. Combine the onion and hot rice into a large bowl. Blend the sour cream, cottage cheese, bay leaves, and pepper into the onion and rice.
- Spread half of the mixture in an 8 x 8 greased pan (or 9 x 9). Spread green chilies over rice mixture. Sprinkle 1/2 of the cheddar cheese over the chilies . Layer on the rest of rice mixture. Sprinkle top with the remainder of the cheddar cheese. Bake for 20-30 minutes. Enjoy!
Servings: 6
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
Cooking Tips: *Andrea uses a purple onion.
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 262.08 | ||
| Calories From Fat (38%) | 100.44 | ||
| Calories From Protein (29%) | 76.93 | ||
| Calories From Carbs (32%) | 84.71 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 11.40g | 18% | ||
| Saturated Fat 4.78g | 24% | ||
| Monounsaturated Fat 5.30g | |||
| Polyunsaturated Fat 0.79g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 24.32mg | 8% | ||
| Sodium 309.65mg | 13% | ||
| Potassium 148.26mg | 4% | ||
| Carbohydrates 20.94g | 7% | ||
| Dietary Fiber 1.11g | 4% | ||
| Sugar 1.26g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 19.83g | |||
| Protein 18.18g | 36% | ||
| Vitamin A 215.69IU | 4% | ||
| Vitamin C 0.42mg | 1% | ||
| Calcium 160.21mg | 16% | ||
| Iron 1.01mg | 6% | ||
| Vitamin E 0.82IU | 8% | ||
| Thiamin 0.12mg | 8% | ||
| Riboflavin 0.20mg | 12% | ||
| Niacin 0.91mg | 5% | ||
| Vitamin B6 0.11mg | 5% | ||
| Folate 46.00µg | 12% | ||
| Vitamin B12 0.70µg | 12% | ||
| Pantothenic Acid 0.48mg | 5% | ||
| Phosphorus 226.76mg | 23% | ||
| Magnesium 16.53mg | 4% | ||
| Zinc 1.13mg | 8% | ||
| Copper 0.07mg | 4% | ||
| Manganese 0.27mg | 14% | ||
| Selenium 14.12µg | 20% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 127.50g | |||
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
