3 c. sour cream
2 sm. cans green chilies, drained
Salt & pepper
3 c. cooked rice
3/4 lb. Monterey Jack cheese
1/2 lb. grated cheddar for topping, grated

Mix sour cream and green chilies, salt and pepper and set aside. In a 3 quart buttered casserole dish layer rice, sour cream mix, Monterey Jack cheese ending with rice on top. Sprinkle with grated cheddar. Bake at 350 degrees for 30 minutes until cheese is bubbly. (You can prepare this the night before and cook the next day.) For best flavor, let stand to cool 30 minutes.