Corrales Casserole is a cheesy rice casserole with green chiles. It's a family recipe that I treasure because of its memories and flavor! It has the delicious flavors of New Mexico.
Melt the butter in a skillet over medium-high heat. Add the white onion and sauté until onions are tender (about 8 minutes), stirring occasionally. Add the green chiles (including the juice) to the skillet. Stir and cook another 5 minutes. Remove from heat and allow to cool slightly.
In a large bowl, break up the cooked rice with your hands so there are no large clumps. Add the onions + chiles, cottage cheese, sour cream, ¾ tsp. Kosher salt, ¼ tsp. freshly ground black pepper, green onions, and half (1 cup) of the Colby Jack cheese. Stir to combine.
Spray a large baking dish with cooking spray. Pour in the rice mixture, smooth out the top, and top with remaining 1 cup of cheese.**
Bake, uncovered, at 375 for 30 minutes. Turn on the broiler. Broil for about 2 minutes, until top is golden bubbly.
Allow to cool for 10 minutes before serving. Garnish with remaining green onions.
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Notes
*Rice can be cooked and stored in an airtight container in the fridge for up to 3 days before making the casserole. **Make ahead: At this point, you could cover the casserole and store in the fridge (up to 1 day ahead) until you’re ready to cook it. Remove it from the fridge about 20 minutes before baking, and bake as directed above.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Corrales Casserole, Green Chiles, leftover rice, New Mexico, side dish