1 large onion, diced
2 Tbsp. butter or margarine
4 cups hot, cooked long grain white rice
2 cups sour cream
1 cup cottage cheese
1/2 tsp. salt
1/8 tsp. black pepper
2 cans (4 oz. each) chopped green chilies
1 can (10 oz.) diced tomatoes with green chilies, drained
1/3 cup of juice from hot, pickled jalapeno peppers
2 cups shredded cheddar cheese
In a large skillet, sauté onion and butter until tender. Remove from heat.
Add remaining ingredients to onions and mix gently. Pour into a greased 9”x13” baking dish. Bake, uncovered, at 350° for 25-30 minutes, or until bubbly and heated through.
Note: Sometimes I add leftover roast beef to make it a one dish meal. Also, if you love very spicy food, go ahead and add some chopped, hot, pickled jalapenos as well. It is not overly spicy as written. We love this dish!