Hatch Chile Rice
You can use any kind of cooked rice to make this fiery side. You could even add a layer of low-sodium canned black beans or cooked ground turkey to make an easy entree.
Servings and Ingredients
|2 Hatch chiles|
|1 tbsp. Hy-Vee butter|
|1 medium onion, chopped|
|1 clove garlic, minced|
|3 c. cooked Hy-Vee long-grain white rice|
|1 c. Hy-Vee light sour cream|
|1 c. Hy-Vee low-fat small curd cottage cheese|
|2 tsp. minced fresh jalapeño pepper|
|½ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee black pepper|
|1 (8 oz) pkg Hy-Vee shredded sharp cheddar cheese, divided|
- Place Hatch chiles on a foil-lined baking sheet. Broil 5 inches from broiler element, turning chiles with tongs until charred on all sides. Wrap chiles in foil and steam for 10 minutes. Peel, seed and finely chop chiles; set aside.
- Preheat oven to 375 degrees.
- Melt butter in a large skillet over medium heat. Add onion and garlic and cook until onion is softened but translucent, about 6 minutes. Remove from heat.
- Stir in chiles, cooked rice, sour cream, cottage cheese, jalapeño, salt and pepper. Spread half rice mixture in a greased 13-by-9-inch baking dish. Sprinkle with half the cheese. Top with remaining rice and cheese.
- Bake for 30 to 35 minutes or until cheese is golden.
220 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 410mg
- Total Carbohydrates: 19g
- Protein: 10g
Vitamin A 10%
Vitamin C 40%
Hy-Vee Seasons Back to School 2010.