1 c. raw rice
1 1/2 tbsp. butter
1 tsp. salt
Smidge garlic powder
1 tbsp. chicken bouillon
2 1/2 c. water
1 lb. grated Jack cheese
1 sm. can whole green chilies

Melt butter in medium saucepan. Stir in rice. Add seasoning and water, bring to boil. Cover and cook for 30 minutes until done. Into greased or sprayed casserole layer rice, strips of green chilies arranged as a lattice. Cover with grated Jack cheese, then another layer of rice, cheese and put lattice of green chili strips on top. Cook at 350 degrees for 20 minutes or until the cheese is bubbly.