• Lower-Fat Cheesy Green Chile Rice

    by Dorothy Reinhold on February 22, 2014


    Print This Post Print This Post Lower-Fat Cheesy Green Chile Rice | www.ShockinglyDelicious.com

    When the oven is on because I am baking something, I usually look around to see if there is something else I can bake as well, to be efficient.

    A few times a year I crave this comforting, cheesy chile rice dish, and I usually have everything on hand for it so I can pop it into the oven easily. With leftover rice, it stirs up in just a minute, and offers eating pleasure far in excess of the effort put into it.

    It is more than the sum of its parts.

    When the people at Kerrygold sent me a package of excellent cheese, and asked if I could lighten up one of my favorite cheesy dishes by using their Reduced Fat Dubliner, I knew exactly which recipe to pull out.

    Serve it as a side dish for dinner, or all by itself as a bowl of comfort for lunch.

    Lower-Fat Cheesy Green Chile Rice | www.ShockinglyDelicious.comIt’s all about food and mood.

    Recipe: Dorothy’s Lower-Fat Cheesy Green Chile Rice

    Lower-Fat Cheesy Green Chile Rice | www.ShockinglyDelicious.comSummary: Cheesy rice, spiced with green chiles, garlic and cumin, and topped with a smoky dusting of paprika, is a comforting side dish or lunch.

    Ingredients

    • 1/2 cup uncooked brown rice; this = about 1 1/2-1 2/3 cup cooked brown rice
    • 1 (4-ounce) can chopped green chiles (I used Hatch chiles I had roasted and frozen from September)
    • 1 cup light sour cream (Daisy brand preferred) (I have also used Karoun Lite Labne Kefir Cheese with great results)
    • 1 (7-ounce) package Kerrygold Reduced-Fat Dubliner cheese, shredded
    • 1/4 cup grated Parmesan cheese, divided use
    • 3/4 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1 garlic clove, pressed or finely minced
    • 1/4 teaspoon onion powder
    • Grinding of black pepper
    • Garnish: Smoked paprika or regular paprika

    Instructions

    1. Cook rice according to directions on package. Heat oven to 350 degrees. Spray a 9- by 5-inch baking dish (loaf pan) with nonstick spray and set aside.
    2. In a large bowl, combine cooked rice, chiles, sour cream, cheese, 2 tablespoons Parmesan, oregano, cumin, garlic, onion powder and a few grindings of black pepper. Turn mixture into prepared dish, and sprinkle top with remaining 2 tablespoons Parmesan and a sprinkling of paprika, if you are using it.
    3. Bake 60 minutes, until casserole is toasty brown on top.
    4. Serves 4-5.
    5. (Chile heads may wish to add a splash of hot sauce to their dish.)

    The cheese

    Kerrygold Reduced Fat Dubliner Cheese on Shockingly DeliciousDubliner is the flagship cheese of the Kerrygold brand, and the reduced-fat version has all of the flavor with 30 fewer calories and 33% less fat per 1-ounce serving. That works for me! If you’ve never tried Dubliner, now is a good time. Here is their description of this complex cheese: “It has a natural hint of sweetness, elements of a mature Cheddar, the deep, nutty taste of a Swiss and the piquant bite of an aged Parmesan. It is at once crumbly yet creamy with the aromas of fresh-baked bread layered with fresh buttermilk.” Swoon. All Kerrygold cheeses and butter is made in Ireland with milk from grass-fed cows that are never given growth hormones. The cows are raised on small family farms (average herd size is 60).

    Preparation time: 10 minutes
    Cooking time: 1 hours
    Diet type: Vegetarian
    Diet tags: Gluten free
    Number of servings (yield): 4-5
    My rating 5 stars:  ★★★★★ 

    Disclosure: Kerrygold sent the cheese for recipe development.

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