Ingredients:
1 cup uncooked long-grain white rice
2 cups water
1 cup cottage cheese
1 (11 ounce) cans mexicorn
1 (8 ounce) containers sour cream
1 (4 1/2 ounce) cans chopped green chilies
salt and pepper ( to taste)
1 cup shredded Mexican blend cheese
Directions:
Cook rice in water according to package directions.
Preheat oven to 350F.
Add the cooked rice, cottage cheese, corn, sour cream, chopped chiles, salt and pepper to a large bowl; mix well.
Pour mixture into a greased 2-quart casserole dish.
Sprinkle with cheese.
Bake for 30-35 minutes or until well heated and cheese is melted.
Servings: 8
Time preparation: 20 min.
Time total: 55 min.