Chile Rice Casserole

• 2 1/2 cups water
• 1 cup Raw rice
• 2 cups Sour cream
• Salt to taste
• 1/2 pound Monterey Jack cheese, grated
• 7 ounces Green chiles, diced
• 3 tablespoons Butter or margarine
• 1/4 cup Parmesan cheese, freshly grated

In a medium-sized saucepan, bring the water to a boil. Add the rice, cover pan, and simmer over low heat until the liquid is absorbed, approximately 20-25 minutes. Let the rice cool. Mix the cooked rice with the sour cream and salt. In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. Sprinkle the grated Jack cheese and chiles on top and then add the rest of the rice. Dot with butter and sprinkle with the Parmesan. Bake uncovered in a preheated 350 degree oven for 30 minutes.
Serves 8.