1 c. long grain rice
Boiling, salted water
1 (4 oz.) can whole, green chiles
1 1/3 c. sour cream
2 c. shredded Monterey Jack cheese

Cook rice according to package directions. Seed and dice chiles. Combine the cooked rice, chiles, sour cream and 1 1/2 cups cheese. Turn into greased 1 1/2 quart casserole, sprinkle remaining cheese on top. Bake uncovered in 350 degree oven for about 30 minutes or until cheese is bubbly and rice is heated through.

You can assemble the rice casserole ahead; ready to heat before serving. It also holds well with oven turned off for 1/2 hour or so.