Rice, Chile and Sour Cream Casserole

• 3/4 pound Monterey Jack cheese
• 3 cups dairy sour cream
• 2 cans diced green chiles
• 3 cups cooked rice
• 1 salt & pepper to taste
• 1/2 cup Grated Cheddar cheese

Cut Monterey Jack cheese into strips about 1/8" thick. Thoroughly mix sour cream and chiles. Butter a 1-1/2 quart casserole. Season rice with salt and pepper.

Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top. Bake in a 350° oven for about 30 minutes. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.
Serves 4.