1 (7 oz.) can Ortega chiles (or 5 fresh chiles, roasted and peeled)
1/4 lb. Monterey Jack cheese
2 tbsp. oil
1 lg. onion
2 c. white rice
2 cans chicken broth

Open chiles and remove seeds. Slice each chile lengthwise into 3 strips. Place a piece of cheese approximately 1 x 1/2 x 1/4 inch on each strip and roll up. There should be about 15 of these roll-ups. Set aside.

Cut onion into thin slices. Heat oil in a large, deep fry pan or Dutch oven. Add the rice and onion and brown until the rice is chalky white and the onion is clear. Place the chile-cheese rolls on top of the rice in a single layer. Pour the chicken broth over everything, bring to a boil, and then reduce heat and simmer for 20 minutes.

This is a good main dish for the family or a terrific rice dish for a party featuring Mexican food. It looks as good as it tastes!