2 c. cooked rice with 2 bouillon cubes
1 1/2 to 2 c. sour cream
1-2 cans green chili peppers
3/4 lb. Monterey Jack or Muenster cheese

Mix cooked rice and sour cream. Cut cheese into cubes; slice peppers. Alternate layers of rice, peppers and cheese. Add salt and pepper to taste to each layer. End with layer of rice and sprinkle cheese on top; dot with butter. Heat in covered dish at 350 degrees for 30 minutes. Remove cover last 10 minutes to brown.