1 c. uncooked instant rice
2 c. sour cream
1 lb. Monterey Jack cheese, grated
1 sm. can chopped green chilies

Cook rice according to package directions. Mix sour cream and rice; set aside. Grate cheese. Pour half of the rice mixture into an ungreased casserole. Sprinkle half of the cheese on top of rice. Spread chilies on top of cheese. Pour in rest of rice mixture and top with remaining cheese. Dot with butter and bake at 350 degrees for half an hour or until cheese is bubbly. Serves 6.