Hatch Chile Pepper Cheesy Rice
2 Tbsp. Unsalted butter, additional for coating baking dish
1/2 Yellow onion, finely chopped
3 cloves Garlic, fresh, chopped
1 3/4 cups Long grain rice
3 cups Low sodium chicken broth
1 jar Robert Rothschild Farm Hatch Chile Pepper Dip
8 oz. Extra- sharp white cheddar cheese, shredded
Preheat oven to 350 degrees F, and coat a 13x9 baking dish with butter.
In a large skillet, melt butter over medium heat.
Add chopped onions and garlic and sauté until vegetables are tender but not browned, about 7 min.
Add rice and stir until rice is fully coated.
Add Chile Pepper Dip, one cup of the shredded cheddar cheese, and mix thoroughly.
Stir in chicken broth, and transfer to prepared baking dish.
Cover with aluminum foil and bake until the majority of the liquid has been absorbed and rice is almost cooked, about 30 min.
Remove aluminum foil, spread remaining cheese over casserole, and bake an additional 15 - 20 minutes, or until cheese is browned and rice is tender.