1 (4 oz.) can chopped green chilies, drained
2 c. sour cream
1 tsp. salt
3 c. cooked rice
8 oz. Monterey Jack cheese, grated
1/8 tsp. pepper
2 tbsp. butter

Combine drained chilies, sour cream and salt. Set aside. Place 1 cup cooked rice in the bottom of a 1 1/2 quart casserole. Spoon a third of the sour cream mixture over rice, then top with a third of the cheese. Repeat with procedure twice. Sprinkle with pepper and dot with butter. Bake at 350 degrees for 20 minutes, covered, uncover and bake for an additional 10 minutes. Do not overcook, as the texture will change and rice will be dry. May be frozen unbaked. Defrost and bake as above.