1 c. dairy sour cream
1 (4 oz.) can peeled, chopped green chilies, drained
3 c. cooked rice
3/4 lb. Monterey Jack cheese, cut into strips
1/2 c. shredded Cheddar cheese

Mix sour cream and chilies. Layer 1 cup rice, half sour cream mixture and half the cheese strips in greased 1 1/2 quart casserole; repeat. Cover with remaining rice. Cook, uncovered, in 325 degree oven about 30 minutes. Sprinkle with shredded cheese.