Chile Rice Casserole

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

  • In a medium-sized saucepan, bring the water to a boil. Add 1/2 teaspoon salt.
  • Add the rice, cover pan, and slowly simmer over low heat until the liquid is absorbed, approximately 30 minutes. Let the rice cool. 
  • Mix the cooked rice with the sour cream, chiles and salt.
  • Mix together the 2 cheeses.
  • In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. 
  • Sprinkle with half the grated Jack cheese mixture on top and then add the rest of the rice.
  • Top with the remaining Monterey Jack cheese mixture.
  • Dot with butter.  I also added a chopped tomato for color. 
  • Bake uncovered in a preheated 350 degree oven for 30 minutes.Serves 8.