3/4 c. long-grain white rice, uncooked
1 tbsp. oil
1 1/2 c. water, boiling
1/2 to 1 tsp. salt (optional)
2 c. dairy sour cream
1/4 lb. (4 oz.) Monterey Jack cheese, cut in sm. cubes
1 (6 oz.) can diced green chili peppers, rinsed and drained
3/4 c. grated Monterey Jack cheese
Butter

In medium saucepan, heat oil over medium-high heat; add rice and stir until rice is coated with oil and heated through. Add boiling water and salt, if desired. (Note: Cheese and chilies are salty.) Bring to boil over high heat; cover and reduce heat to low. Cook 20 to 25 minutes or until water is absorbed.

Spray a 12 x 7 1/2 x 2 inch glass baking dish with Pam. Combine cooked rice with the sour cream. Spread 1/2 of rice mixture on bottom of baking dish; sprinkle chilies over rice mixture, then the cubed cheese, rest of rice mixture, and then the grated cheese. Dot the top with butter. Bake in a 350 degree oven for 30 minutes. Serves 6 to 8.