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1
Preheat oven to 375u00b0F.
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2
Melt butter in a skillet over medium-high heat. Add white onion and saute 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.
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3
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).
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4
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.)
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5
Bake, uncovered, at 375u00b0F for 30 minutes. Garnish with remaining green onions.
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6
Notes:
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7
1. Rice can be cooked and stored in an airtight container in the fridge for up to 2 days before making the casserole.
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8
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.
