3/4 lb. Monterey Jack cheese
1 1/2 c. raw rice (cook raw rice)
3 c. sour cream, salted & peppered
2 (2 oz.) cans chopped green chilies
1 c. grated cheddar cheese

Cut Jack cheese in strips. Mix sour cream and chilies. In buttered casserole layer rice, sour cream and chili mixture, and Jack cheese. Repeat, ending with a single layer of rice. Cover with foil. Bake at 350 degrees for 30 minutes. Remove foil, sprinkle with cheddar cheese and allow to melt.