Roasted Poblano Cheesy Rice

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 tablespoons butter
• 1 1/2 cups onions, chopped (about 1/2 a large onion)
• 2 poblano peppers (or 3 if you like)
• 4 cups cooked rice (or try brown for a healthier version)
• 1 lb low fat cottage cheese
• 8 ounces low-fat sour cream
• 2 cups cheddar cheese or 2 cups monterey jack cheese, shredded

Recipe

• 1 roast the poblano peppers. like the author of this recipe, i hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. i put them into a paper bag and fold it over and wait for them to cool. then i peel the skin off which is usually not too difficult if they're fully cooled.
• 2 dice the poblanos.
• 3 preheat oven to 350. in the meantime, melt butter in a large pan. when hot, saute onions until caramelized. add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
• 4 in a large bowl, mix the cooked rice with the onion/poblano mix. add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
• 5 put seasoned rice in a buttered, oven safe casserole dish. top with remaining 1/2 c shredded cheese. bake until rice is warmed through and the cheese on top has melted and turned light brown.