1 c. rice
Chicken broth
1 c. sour cream
1 1/2 tbsp. jalapeno peppers, seeded and minced, from jar or can
1 1/2 tbsp. jalapeno juice from jar
1/3 c. creamy Italian dressing
1 can sliced water chestnuts, drained
1 lb. Monterey Jack cheese, grated
Paprika

Cook rice according to package directions, substituting chicken broth for water. Combine all remaining ingredients except the Monterey Jack cheese.

Pour 1/2 of the rice mixture into a 2 quart casserole. Top with 1/2 the cheese. Repeat the layers. Sprinkle with paprika. Bake uncovered for 30 minutes at 350 degrees. Freezes well. Serves 8.