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

Preheat oven to 375 degrees. In a large skillet, saute onion in hot butter until golden. Remove from heat and stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix. In a greased 12 x 8 x 2 inch baking dish, layer half rice mixture in bottom and then half the chiles. Sprinkle half the cheese. Layer the remainder of the rice, remainder of chiles and the remainder of the cheese. Bake uncovered 25 minutes until bubbly and hot. Garnish with chopped parsley. Yield: 10 to 12 servings.