Chef Henri'S Rice And Chilies(8 Servings)

• 1/4 c. butter or margarine
• 4 c. freshly cooked white rice
• 2 c. sour cream
• 1 large, crumbled bay leaf
• 1/8 tsp. black pepper
• 2 c. grated sharp natural Cheddar cheese
• chopped parsley
• 1 large chopped onion
• 1 c. cream-style cottage cheese
• 1/2 tsp. salt
• 3 (4 oz.) cans green chilies, drained and halved lengthwise (leave seeds)

1. Preheat oven to 375u0b0.
2. Lightly grease a 2-quart casserole. In hot butter in large skillet, saute onion until golden (about 5 minutes).
3. Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.
4. Toss lightly to mix well. Layer half the rice mixture in bottom of casserole.
5. Layer half the chilies; sprinkle with half of cheese.
6. Repeat.
7. Bake, uncovered, 25 minutes or until bubbly and hot.
8. Sprinkle with chopped parsley.

butter, freshly cooked white rice, sour cream, bay leaf, black pepper, cheddar cheese, parsley, onion, creamstyle cottage cheese, salt, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629725 (may not work)