3 c. rice
1 pt. sour cream
Chopped green chili
Lots of grated white cheese
Salt
Chicken bouillon

Slightly brown rice in a little oil stirring constantly so as not to burn. Add 6 cups of water, salt and pepper, and a chicken flavored bouillon cube. Cover and simmer for 10 minutes or until water is absorbed. DO NOT OVERCOOK.

In a large casserole layer 1/2 the cooked rice, sour cream (sprinkle a very thin layer of salt over the sour cream) green chilies and white cheese. DO THIS STEP OVER UNTIL ALL INGREDIENTS ARE USED. END WITH CHEESE.

Bake covered at 350 degrees until cheese melts. This recipe can be done ahead of time and refrigerated. Heat through. You may have to split this into two casseroles.