3 c. cooked rice (not minute)
1 lb. Monterey Jack cheese, grated
1 stick butter
2 chicken bouillon cubes
1 tbsp. chopped jalapeno peppers, plus 1 tbsp. juice
1 sm. can water chestnuts, chopped
2/3 c. creamy Italian dressing
2 c. sour cream
1 med. onion, chopped

Cook rice with the butter, onion, and bouillon cubes in water. Add rest of ingredients and bake 30 minutes at 350 degrees.