3 to 4 c. white rice, cooked
1 (4 oz.) can green chilies, diced
1 (4 oz.) can black olives, sliced
1 (8 oz.) can stewed tomatoes, chopped, reserve liquid
8 oz. sour cream
3/4 lb. Monterey Jack cheese, grated

Combine all ingredients except for 1/3 c. stewed tomato liquid and 1/3 c. cheese. Put in a baking dish and top with remaining tomato juice and cheese.

Bake at 350°F for 35 minutes.

Serves 6.