1 c. white rice
1 can Ortega chilies, chopped
1 pkg. (1 lb.) Monterey Jack cheese
1 lg. tub sour cream
Bouillon cubes

Cook rice according to directions, adding 1 bouillon cube per cup of water. Let cool. In a 9 x 11 inch greased pan, layer rice, sour cream, chile and cheese. Bake uncovered or microwave until top layer of cheese is melted and casserole is heated throughout.