Preheat oven to 375°F. Grease 12x8-inch baking dish.
Slice the chiles lengthwise into halves, discarding the seeds. Set aside.
Sauté the onion in butter in a large skillet until golden brown. Remove from heat. Stir in the cooked rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Layer the rice mixture, chiles and cheddar cheese ½ at a time in the prepared dish. Bake for 25 minutes, or until bubbly.
Sprinkle with parsley and serve warm.
Notes
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of chiles that is known to be GF.