1 cup onion, chopped
4 tablespoons butter
4 cups rice
2 cups sour cream
1 cup cottage cheese
1 bay leave crumbled
Salt & Pepper, to taste
1 (16oz) whole green chilis (canned)
2 cups grated cheddar cheese
Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay leaf, salt & pepper. Mix well. In greased cassarole dish, put a layer of rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup cheddar. Repeat (save 1/3 cup cheddar) ending with a layer of rice.
Bake for 25 min in 375°F oven. Top with remaining cheese, and bake 10 more minutes.
Courtesy of US Bi-Cenntennial Commemmorative Cookbook