4 c. cooked long-grain rice
1/2 lb. Monterey Jack cheese, sliced thinly and cut into finger lengths
1 (4 oz.) can chopped jalapeno peppers
1 pt. sour cream
1 c. shredded Cheddar cheese

Mix the peppers with the sour cream. Butter a large casserole dish and pour in about 1/3 of the cooked rice. Then make a layer of half the Monterey Jack cheese; then a layer of half the peppers and sour cream. Repeat layers, ending with rice. Place the casserole in a 350 degree oven for 20 minutes. Remove and sprinkle it with 1 cup of Cheddar and return it to the oven for another 15 minutes or until the top is bubbly.

NOTE: This casserole can be very "hot".