Aunt edna’s hot rice

Aunt Edna’s Hot Rice

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Aunt Edna Allison is in her eighties and has lived in or near San Antonio, Texas her whole life. She is a wonderful regional cook and has shared this recipe with me. She’ll be proud to know it is going to be on the Internet. Enjoy! I sometimes lighten it by using low-fat cottage cheese and substituting yogurt instead of the sour cream.… Bea Delpapa

4 cups cooked rice, hot (about 1 to 1-1/2 cups raw-measured after cooking)
1/4 cup butter or oleo
1 cup chopped onion
2 cups sour cream
1 cup cream-style cottage cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
One 4-ounce can whole green chiles, opened out, seeded, rinsed laid flat, and patted dry
1 large bay leaf, crumbled
2 cups grated natural medium cheddar cheese
Chopped fresh parsley, optional

Oven temperature should be 375 degrees. Melt the butter or oleo in a skillet, saute the onion until light or golden brown, about five minutes. Remove from heat and place in a large mixing bowl. Add the rice, sour cream, cottage cheese, salt, pepper and crumbled bay leaf. Toss lightly.

Lightly grease a 9 x 13 x 2 inch baking dish (or 2 quart pan). Spoon half the mixture into the dish, spread the whole chiles (opened and laid flat) over the mixture, then sprinkle with half the cheese. Repeat with another layer. Bake 25 minutes or until bubbly. Serve hot, sprinkled with optional parsley.

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