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

Simmer rice in salted water 15 to 2 minutes or until tender. Melt butter in skillet. Saute onions until transparent. Remove from heat and stir in salt and cream, set aside.

In a 1 1/2 or 2 quart casserole, alternate layers of rice, cheese, green chilies, onion sauce and sour cream. Sprinkle with paprika. Bake for 30 minutes or until bubbly at 325 degrees.

NOTE: This casserole may be made and refrigerated until baking time. Freezes well. Serves 6 to 8.