1 c. raw rice
8 oz. Monterey Jack cheese, shredded (about 2 c.)
1 c. dairy sour cream
1 (7 oz.) can chopped green chilies, drained
1/4 c. butter, melted
1/2 tsp. salt
1/2 c. shredded cheddar (I add more cheese on top because I love cheese!)
Paprika; optional

Cook rice according to package directions; drain if necessary. Cool.

Preheat oven to 350 degrees. In a large bowl, combine rice, Monterey Jack cheese, sour cream, green chilies, butter, and salt. Pour into a 2 quart shallow casserole. Sprinkle with cheddar cheese and paprika. Bake for 30 minutes or until heated through and bubbly around the edges. Garnish with pimento strips if desired. Makes 10 servings.