Chile cheese rice, 1984

From Suzanne G., a friend of my mother's when we lived in Denver.  --Alethea '00

Preheat oven to 350 degrees.
Baking time: 45 minutes

Butter a 9 x 13 baking dish

1 cup rice
2 cups water
1 teaspoon salt

Cook rice, rinse, and drain well.  Will make three cups of rice.

1/2 pound Monterey Jack cheese, grated (grating your own from a block will melt better than pre-grated)
2 cups sour cream (16 ounces)
1 cup cottage cheese (8 ounces)
4 ounce can diced green chiles, drained (choose your heat level.  You can also use your fresh chile of choice, chopped and par-cooked)
Salt and pepper to taste

Spread into buttered baking dish.  Top with more cheese or buttered crumbs if you like.