1 c. rice, cooked with chicken broth
1 c. sour cream
8 oz. monterey jack cheese, grated
8 oz. monterey jack cheese with jalapenos, grated
1/3 c. creamy Italian dressing
1 can water chestnuts

Cook the rice using chicken broth. Combine all ingredients, saving some cheese for top. Pour into a 2-quart casserole dish. Top with cheese. Bake, uncovered, at 350 degrees for 30 minutes.