3 c. rice, cooked
salt and pepper to taste
3 c. sour cream
2 (4 oz.) cans diced green chilies
1 can pitted ripe olives
1/2 lb. Monterey Jack cheese
1 c. grated Cheddar cheese
paprika (for garnish)

Mix sour cream, green chilies and 1 cup of the olives, sliced. Place a layer of the rice in a buttered 2-quart casserole, then a layer of sour cream mixture and a layer of cheese strips from the Monterey Jack. Repeat. Top layer must be rice.

Bake 25 minutes in 350°F oven. Cover top with grated Cheddar cheese. Sprinkle with paprika and dot with whole pitted ripe olives.

Bake another 5 minutes or until cheese melts.

Serves 8.