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Rancho California Rice (Ronald Reagan

Rancho California Rice (Ronald Reagan recipe image
This Rancho California Rice is a comforting, creamy casserole that blends fluffy cooked rice with sour cream, cottage cheese, and sharp cheddar for a rich, velvety texture. The addition of canned green chilies and saut&# 195;©ed onions provides a mild, savory kick that defines this classic California-Mexican dish. It serves as an excellent side for tacos, burritos, or grilled meats, offering a hearty and satisfying complement to spicy main courses. The dish bakes until golden and bubbly, making it a crowd-pleaser for family dinners or potlucks. Simple to prepare with pantry staples, this recipe delivers a nostalgic, home-style flavor that feels indulgent yet straightforward to make.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 733.9
Dietary: Gluten-free, Vegetarian
Description
This Rancho California Rice is a comforting, creamy casserole that blends fluffy cooked rice with sour cream, cottage cheese, and sharp cheddar for a rich, velvety texture. The addition of canned green chilies and saut&# 195;©ed onions provides a mild, savory kick that defines this classic California-Mexican dish. It serves as an excellent side for tacos, burritos, or grilled meats, offering a hearty and satisfying complement to spicy main courses. The dish bakes until golden and bubbly, making it a crowd-pleaser for family dinners or potlucks. Simple to prepare with pantry staples, this recipe delivers a nostalgic, home-style flavor that feels indulgent yet straightforward to make.
Ingredients
  • 1 cup Onion, chopped
  • 1 bay leaf Bay leaf, crumbled
  • 4 tablespoon Butter
  • 1 to taste Salt & Pepper
  • 4 cup Rice, cooked
  • 16 oz Whole green chilis (canned), seeded and cut into strips
  • 2 cup Sour cream
  • 2 cup Grated cheddar
  • 1 cup Cottage cheese
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    In a large skillet, melt butter over medium heat.
  3. 3
    Add chopped onion and sauté until limp and translucent, about 5 minutes.
  4. 4
    In a large bowl, combine cooked rice, sour cream, cottage cheese, crumbled bay leaf, and salt and pepper to taste.
  5. 5
    Stir in the sautéed onions and mix well until all ingredients are evenly incorporated.
  6. 6
    Grease a 9x13-inch casserole dish.
  7. 7
    Spread half of the rice mixture evenly into the bottom of the dish.
  8. 8
    Layer with half of the green chili strips and half of the grated cheddar cheese (reserving 1/3 cup for the top).
  9. 9
    Spread the remaining rice mixture over the cheese layer.
  10. 10
    Top with the remaining green chili strips and the reserved 1/3 cup of cheddar cheese.
  11. 11
    Bake for 25 minutes until heated through.
  12. 12
    Remove from oven and bake for an additional 10 minutes until cheese is bubbly and golden.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 733.9kcal
% Daily Value *
Total Fat 38.3g59%
Saturated Fat 23.7g119%
Cholesterol 104.2mg35%
Sodium 348.5mg15%
Total Carbohydrate 80.4g27%
Dietary Fiber 2.0g8%
Sugars 9.6g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice, casserole, cheese, green chilies, mexican, side dish, california, cheddar, sour cream, cottage cheese, baked, comfort food, vegetarian, onion, butter, layered, family dinner, potluck, easy, classic
Read it online: https://www.chefs-mate.com/recipe/rancho-california-rice-ronald-reagan/