RICE AND GREEN CHILI CASSEROLE

1 can (4-oz) chopped green chilies, drained
2 cups sour cream
3 cups cooked rice
8-oz Monterrey Jack Cheese, grated

Preheat oven to 350 degrees.
Lightly spray or grease a 1 1/2-quart casserole dish; set aside.

Combine the chilies and sour cream.

Place one cup of rice over the bottom of the prepared casserole dish. Top with 1/3 of the cheese.

Repeat the process two more times.

Cover dish and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes longer.

Yield: 6 servings

file photo for reference