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Prep Time: 10 minutes  •  Cook Time: 10 minutes  •  Serves: 4


1 Tbsp olive oil

2 Anaheim chilies, seeded, cut into 1/2” pieces

2 poblano chilies, seeded, cut into 1/2“ pieces

1 medium sweet red pepper, cut into 1/2“ pieces

1 jalapeno pepper, seeded, finely chopped

1 medium onion, cut into thin wedges

1/2 tsp salt

1 cup long grain rice

1 cup Old Home Cottage Cheese

1/2 cup Old Home Sour Cream

1/2 cup shredded Monterey Jack cheese with hot peppers

15 oz can pinto beans, rinsed and drained


  1. In 10“ skillet, heat olive oil; add chilies, peppers and onion. Cook over medium-high heat, stirring occasionally until roasted (8 to 10 minutes). Season with salt.
  2. Cook rice according to pkg. directions.
  3. Stir Old Home Cottage Cheese, Old Home Sour Cream and Monterey Jack cheese into cooked rice.
  4. Stir pinto beans into chilies, peppers and onion mixture.
  5. Serve on top of rice mixture.