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Hatch Chile Rice

Hy-Vee Seasons Magazine
  • 70 minutes
  • Serves 10

INGREDIENTS

1 clove

Garlic

2

Hatch chiles

2 tsp

Jalapeno pepper, fresh

1

Onion, medium

3 cups

Hy-vee long-grain white rice, cooked

1/8 tsp

Hy-vee black pepper

1/2 tsp

Hy-vee salt

1 tbsp

Hy-vee butter

1 cup

Hy-vee light sour cream

1 c. of Hy-Vee low-fat small curd cottage cheese

1

pkg Hy-vee shredded sharp cheddar cheese, divided