1 1/2 c. raw rice
2 c. sour cream
3/4 lb. Jack cheese
4 (4 oz.) cans chopped green chile
Salt to taste
1/2 c. grated Jack cheese
Butter

Cook rice. Combine with sour cream and season with salt. Arrange half the mixture in buttered ovenproof casserole. Layer with Jack cheese, cut in 1 1/2 inch cubes and the chopped chile. Top with the remaining rice mixture. Sprinkle the grated cheese over the top. Dot with butter. Bake at 350 degrees for 30 minutes. This recipe can be prepared ahead and refrigerated, or frozen, then thawed for 1 hour and baked.