1 cup uncooked rice
2 cans (4-ounces) green chilies, chopped
2 cups sour cream
3/4 pound Monterey Jack cheese, sliced
Parmesan cheese, grated, optional
Preheat oven to 350 degrees.
Cook rice according to directions on package.
Mix chopped chilies with sour cream. Spoon thin layer of rice in buttered casserole, approximately 10 x 10-inches, add layer of sour cream mixture, followed by layer of sliced Jack cheese. Repeat layers, finishing with rice on top.
Bake 30 minutes.