Brown Rice Relleno

Serves: 6
Total Calories: 473


3 cups water
1 cup brown rice uncooked
1 onion medium chopped
1 tablespoon butter or margarine
3 teaspoons chicken bouillon
1 bay leaf
1 cup cottage cheese
1 cup sour cream
1/4 teaspoon black pepper
3 (4-ounce) cans green chilies diced, drained
6 ounces sharp cheddar cheese shredded (about 1 1/2 cups)
2 tablespoons parsley chopped (optional)


In a 3-quart saucepan over high heat, bring water, brown rice, onion, butter or margarine, bouillon granules and bay leaf to a boil, stirring several times. Reduce heat to low, cover and simmer for 45 to 50 minutes or until water is absorbed and rice is tender. Remove from heat.

Preheat oven to 325°. Grease a shallow 2-quart baking dish.

Into cooked rice, stir cottage cheese, sour cream and pepper until blended.

Spread half of the rice mixture in baking dish. Top with half of the green chilies and half of the Cheddar cheese. Repeat layers. Cover tightly with foil.

Bake for 45 minutes. Uncover and bake 15 minutes longer or until bubbly around edges and cheese melts.

Before serving, sprinkle top with parsley.

High Altitude Adjustments: Adjust liquid and length of cooking time for brown rice according to package directions.

Nutritional Facts:

Serves: 6
Total Calories: 473
Calories from Fat: 189

This Brown Rice Relleno recipe is from the Just Good Cookin' Cookbook. Download this Cookbook today.

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