Description

This hearty Chili Cream Rice Bake combines flavorful chili with creamy cottage cheese and sour cream, layered over tender cooked rice and topped with melted cheddar cheese. Perfect for a comforting weeknight dinner, this easy-to-make casserole serves six and comes together quickly using simple pantry ingredients.

Ingredients

Meat and Chili

1 lb lean ground beef
1 (1.75-oz) packet chili seasoning
1 (8-oz) can tomato sauce
1 (15-oz) can chili beans, undrained
1 (15-oz) can diced tomatoes, undrained

Dairy and Rice

3 cups cooked rice
1 cup cottage cheese
1 cup sour cream
1½ cups shredded cheddar cheese

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Instructions

Preheat and Prepare: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking.
Cook the Meat and Chili Base: In a skillet, brown the lean ground beef over medium heat until fully cooked. Drain excess fat, then return the beef to the skillet. Stir in the chili seasoning, tomato sauce, chili beans with their liquid, and diced tomatoes with their juice. Bring to a simmer and cook for 5 minutes to blend the flavors.
Combine Creamy Rice Mixture: In a separate bowl, mix together the cooked rice, cottage cheese, and sour cream until well combined and creamy.
Assemble the Casserole: Spread the creamy rice mixture evenly on the bottom of the prepared baking dish. Pour the chili mixture over the rice layer, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly on top of the chili layer.
Bake to Perfection: Place the casserole in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.

Notes

For a spicier dish, add chopped jalapeños or a dash of hot sauce to the chili mixture.
You can substitute ground turkey or chicken for a leaner option.
Use brown rice instead of white rice for added fiber and nutrition.
Let the casserole sit for 5 minutes after baking to set before serving.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.