3 c. cooked rice, cooled (equals 1 c. raw rice)
2 c. dairy sour cream
1/2 lg. shredded Monterey Jack cheese
6 oz. green chilies, diced (El Paso)
1/4 c. grated Parmesan cheese (optional)
1 c. grated mild Cheddar cheese

Mix rice and sour cream. Spread on half of this mixture in a 2 quart casserole; sprinkle 1/2 of the Jack cheese over the top; add the diced chilies, then cover with remaining Jack cheese and 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. The dish makes a great accompaniment for roast beef.

Note: salt to taste may be added to the rice and sour cream mixture. Be careful as the cheese is salty.