1/4 c. butter
1 c. chopped onion
4 c. freshly cooked white rice (Uncle Ben)
2 c. sour cream
1 c. cream style cottage cheese
1 lg. bay leaf, crumbled
1/2 tsp. salt
1/8 tsp. pepper
3 can (4 oz.) green chiles, drained, halved lengthwise, leaving seeds
2 c. grated sharp Cheddar cheese
Chopped parsley

Preheat oven to 375 degrees. Lightly grease 12 x 8 x 2 inch baking dish. Saute onion in hot butter in large skillet until golden 5 minutes. Remove from heat, stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.

Layer 1/2 rice mixture in dish, then half of the chilies; sprinkle with half of cheese and repeat. Bake uncovered 25 minutes until hot and bubbly. Sprinkle with parsley.