Tex-Mex Rice

Melt butter or margarine in a large skillet over medium heat. Add chopped onion, green bell pepper, and celery, cooking until softened, about 5–7 minutes.

Stir in chili powder, salt, and garlic powder, mixing until fragrant, about 1 minute.

Add cooked rice to the skillet and stir well to combine with the vegetable mixture and seasonings.

In a separate bowl, whisk together beaten eggs, cottage cheese, and Parmesan cheese until well combined.

Pour the egg and cottage cheese mixture into the rice mixture, stirring gently to distribute evenly throughout.

Stir in 1½ cups of the grated Cheddar cheese, reserving the remaining ½ cup for topping.

Transfer the rice mixture to a buttered 9x13-inch baking dish, spreading it evenly.

Sprinkle the reserved ½ cup of Cheddar cheese over the top of the rice mixture.

Bake in a preheated 350°F oven for 25–30 minutes, until the casserole is heated through and the cheese on top is melted and lightly golden.

Remove from oven and let rest for 5 minutes before serving.