3 c. cooked rice, cooled
2 c. dairy sour cream
1/2 lb. shredded Monterey Jack cheese
6 oz. diced green chilies
1/4 c. grated Parmesan cheese
1 c. grated mild Cheddar cheese

Mix rice and sour cream. Spread one half of this mixture in a 1 1/2 quart casserole. Sprinkle 1/2 of the Jack cheese over the top, add the diced chilies, then cover with the remaining Jack cheese; add remaining rice, sprinkle with the Parmesan cheese, and top with the Cheddar cheese.

Bake in a preheated 350 degree oven for about 30 minutes or until heated through. This dish makes a great accompaniment for roast beef or fish.

NOTE: Salt to taste may be added to the rice-sour cream mixture. Be careful as cheese is salty.