Aunt edna’s hot rice recipe

Aunt Edna’s Hot Rice recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Aunt Edna's Hot Rice Recipe, a family favorite that has been passed down through generations. This comforting dish combines fluffy rice with a delightful blend of spices, creating a tantalizing aroma that fills the kitchen. Perfect for any occasion, this recipe is simple to prepare and guaranteed to satisfy even the pickiest eaters. Whether enjoyed as a side dish or a main course, Aunt Edna's Hot Rice will surely become a staple in your culinary repertoire.

Keywords: Aunt Edna, hot rice, recipe, family favorite, comforting

Aunt edna's hot rice recipe details

Aunt edna’s hot rice recipe, recipe Rating: 4.6
Number of votes:112

Ingredients:

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

Instructions:

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

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.