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Stovetop Rice & Green Chile Casserole

Yield: 3 – 4 servings

½  cup ghee or olive oil

3 onions, chopped in thin strips

1 four ounce can chopped long green chiles (or 3-4 fresh roasted green chiles, chopped)

2 tablespoons chili powder

1 teaspoon cumin seeds


2 large tomatoes, peeled and chopped

1 ¼  cups basmati rice

2 cups water

½  pint cottage cheese

Heat ghee in a large 2 quart sauté pan or skillet over medium-high heat and sauté onions until lightly browned. Add chiles and cook a few more minutes. Add spices and tomatoes and cook until saucy. Add rice and water. Bring to a boil, cover, lower heat and steam for 15 minutes. Remove from heat and let sit 5 minutes. Stir in cottage cheese and serve.

© 2015 Siri-Ved Kaur Khalsa

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.