1 c. raw rice
1 small can green peeled chilies
1/2 lb. Monterey Jack cheese
2 c. sour cream
2 tbsp. butter
salt and pepper to taste

Cook the rice in boiling salted water until just tender. Cut each chile lengthwise into 3 strips. Cut half the cheese into small oblongs, wrapping a chile strip around each piece. Butter a casserole and put a layer of well-seasoned rice, then 2 or 3 stuffed chile peppers. Season with salt and pepper, cover with sour cream, then repeat until all ingredients have been used. The top should be of sour cream, the remaining cheese, grated and the butter in dots. Put in a 350°F oven until browned on top, about 30 minutes.

Serves 6.