Creamy, cheesy and oh-so-comforting, this hearty bake couldn’t be easier. Feel free to take a shortcut and use frozen, thawed rice for an easy weeknight side dish.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups cooked white rice
- 1 1/4 cup shredded aged gouda cheese
- 3/4 cup sour cream
- 1/3 cup chopped chives, plus more for topping
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter, diced, plus more for pan
Instructions
- Mix the cooked rice, 1 cup gouda, the sour cream and chives. Season with salt and pepper. Spread into a buttered 8-inch square baking dish, sprinkle with the remaining 1/4 cup gouda and dot with the diced butter. Bake at 450˚ F until the cheese is melted and golden, about 20 minutes. Top with more chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 46 mg |
| Sodium | 348 mg |
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 46 mg |
| Sodium | 348 mg |