A delicious casserole as is, add shredded chicken or ground beef and make it a complete meal.

Serves 6

INGREDIENTS

11⁄2 cups uncooked white rice
1⁄2 pound Monterey jack cheese
1⁄4 cup fresh green chilies or 1⁄8 cup canned green chilies
2 cups sour cream
1⁄2 teaspoon salt
1⁄4 cup butter

DIRECTIONS

1. Preheat oven to 350°F. Grease a 9-inch-square baking pan.

2. Bring 6 cups of water to a boil. Add the rice and salt. Cover and boil for 5 minutes. Reduce heat to medium-low and cook for 20 minutes or until the rice is tender.

3. Grate the cheese. If using fresh chilies, remove the stem and seeds. Chop the chilies into 1⁄4-inch pieces.

4. Layer the rice, sour cream, cheese, and chilies in pan in that order. Dot with butter on top. Bake for about 30 minutes.