1 c. uncooked rice
1 c. sour cream
1/4 c. salad oil
2 cloves garlic, crushed
3/4 c. chopped fresh parsley
1/2 c. chopped onion
1 can (4 oz.) chopped green chilies, drained
1/2 tsp. chili powder
1 tsp. cumin powder
1 jalapeno pepper, seeded & chopped
2 c. grated sharp cheddar cheese
1 c. grated Monterey Jack cheese

Preheat oven to 275 degrees. Cook rice according to package directions. Add remaining ingredients reserving a little Monterey Jack cheese for the top. Pour into a casserole and bake uncovered for 45 minutes or until hot. Serves 10 people.