"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for California Rice, by Bobbie Irelan, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¼ cup butter 1 cup chopped onions 4 cups cooked white rice 2 cups sour cream 1 cup cottage cheese 1 crumbled bay leaf ½ tsp. salt 1/8 tsp. pepper 2 or 3 cans chopped green chilies 2 cups shredded cheddar cheese
Preheat oven to 375°. Lightly grease a 9 x 13 baking pan. Sauté the onions in butter until brown. Add the onions to the rice and mix. Add sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix well. Put half of the rice mixture in the bottom of the baking pan. Add half the chilies and half the cheese and then repeat. Bake uncovered 25 minutes. Let stand for 5 minutes before serving.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.