RICE AND SOUR CREAM

SHARON MUELLER

3/4 pound Jack cheese
3 cups sour cream, salted
2 cans chopped green chilies
3 cups cooked rice
salt
pepper
1/2 cup grated cheddar cheese

Cut Jack cheese in strips.  Mix sour cream and chilies.  Butter a 1 1/2 quart casserole.  Season rice with salt and pepper.  Layer rice, sour cream mixture and cheese strips in that order, until you finish with rice on top.  Bake at 350 degrees for 30 minutes. During last few minutes of baking, sprinkle grated cheddar over rice and allow it to melt.  Serves 6 to 8.