Coronado Chili Rice
with Jody's milder version

4 c. rice, cooked very soft in more water than usual
4 T. butter
1 small onion, minced
8 oz. creamed cottage cheese, pureed in blender
16 oz. sour cream
1/2 tsp. salt
Pickled nacho slices (or, like Jody, use canned chilies for less fire)
16 oz. shredded cheddar

Cook onion in butter till golden. Mix everything except nacho slices & cheese. In a buttered 8" x 12" pan spread half of mixture, lay on nacho slices to taste, about 3/4 of what you plan to use, then 2/3 of cheddar.

Spread on rest of mixture, last 1/4 nacho slices, & last 1/3 of cheese. Bake at 350º till very hot, 20-30 minutes. Great dish ! Fire in the hole when you hit one of those nacho slices..
Marilyn in FL

http://www.nancyskitchen.com