1 med. onion, chopped
1 c. uncooked regular rice
6 tbsp. butter
4 c. chicken stock, fresh or canned
2 tbsp. flour
1 c. half and half or condensed milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. curry, if desired
1 dozen eggs, hard cooked, shelled, slice in two crosswise
1 (4 oz.) can chopped green chiles, seeded
1 c. grated sharp cheddar cheese
1/2 c. grated Jack cheese
Paprika

Saute' onion and rice in 4 tablespoon butter until onion is limp. Add 2 cups of stock. Cover and cook until rice is done, about 20 minutes. Make sauce by melting remaining 2 tablespoon butter in pan. Blend in flour. Slowly stir in cream and rest of stock. Stir and cook until thickened. Add seasonings and allow to cool.

Grease large casserole. Arrange half of rice in dish, top with half the eggs, half the chiles, half of each of the cheeses. Spoon half the sauce over all. Repeat the whole process. Bake uncovered in 375 degree oven until bubbly, about 20 to 30 minutes. Top with paprika. Serves 12.