Dish of Fire Recipe

1 cup uncooked long grain rice
2 cups water
2 dried bay leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon salt
¼ cup butter or extra virgin olive oil
2 medium onions, chopped
1 garlic clove, minced
1 pint sour cream
1 cup 2% low-fat cottage cheese
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
4 cups shredded Monterey Jack or Mexican-blend cheese, divided
2 (4-ounce) cans chopped hot or mild green chilies, drained
¼ teaspoon coarsely ground black pepper

1. Combine rice, water, bay leaves and salt in a large saucepan. Bring to a boil, reduce heat, cover tightly and simmer 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes to allow rice to absorb liquid. Discard bay leaves.
2. Preheat oven to 350F. Coat a 13-by-9-inch baking pan with cooking spray.
3. Melt butter in a Dutch oven over medium heat. Add onions; cook until tender, about 5 minutes, stirring frequently. Add garlic; cook 30 seconds. Remove from heat.
4. Add rice, sour cream, cottage cheese, Tabasco, cumin and 3 cups shredded cheese to onions. Stir well.
5. Spoon half the rice mixture into baking pan. Sprinkle with chilies. Top with remaining rice mixture, remaining cheese and pepper.
6. Bake 25 to 30 minutes, until bubbly and golden on the edges. Remove from oven and let stand 10 minutes before serving. Serves 16.

Nutrition facts per serving: 250 calories, 17g fat, 10g protein, 13g carbohydrates, 0g fiber, 390mg sodium.