4 c. water
2 c. rice
1 pt. sour cream
1 lg. can diced green chilies
1 tbsp. butter
1 lb. Monterey Jack cheese

Steam rice in water 15-20 minutes. Combine sour cream, butter and chilies, set aside. Grate cheese. Layer rice, chilies, cheese; repeat ending with cheese. Bake at 350 degrees 20 minutes.