Corrales Casserole

Preheat oven to 375ºF.

Melt butter in a skillet over medium-high heat. Add white onion and sauté until onions are tender, about 8 minutes, stirring occasionally. Add 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 cooked rice with your hands so there are no large clumps. Add onions and chiles, cottage cheese, sour cream, salt, freshly ground black pepper, 3/4 of the green onions, and 1 cup Colby Jack cheese. Stir to combine (use your hands if you need to).

Spray a large baking dish with cooking spray. Pour in the rice mixture, smooth out the top, and top with remaining cheese. (See note below.)

Bake, uncovered, at 375ºF for 30 minutes. Garnish with remaining green onions.

Notes:
1. Rice can be cooked and stored in an airtight container in the fridge for up to 2 days before making the casserole.
2. 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.