1 c. long-grain rice
1 tsp. salt
1/2 c. finely chopped onions
1 c. light cream
1/2 lb. Monterey Jack cheese, cubed (1 1/2 c.)
1 can (4 oz.) green chili peppers, chopped
1 pt. sour cream
2 1/2 c. water
2 tbsp. butter
1/2 tsp. salt
Paprika

Simmer rice in salted water until tender 15 to 20 minutes. Melt butter in skillet. Saute onions until transparent. Remove from heat and stir in salt and cream. In 1 1/2 or 2 quart casserole, alternately layers of rice, cheese, green chilis, onion sauce and sour cream. Sprinkle with paprika. Bake at 325 degrees for 30 minutes or until bubbly.

NOTE: May be made and refrigerated until baking time - heat 40 minutes or so.