Mexican Rice

• 2 cups raw rice, cooked and drained
• 3 cans chopped green chilies
• 12 oz. Monterey Jack cheese with chilies, grated
• 3 boxes sour cream
• Salt and pepper
• Butter

Butter casserole; put layer of rice, spread 1 box sour cream, 1 can chilies, salt and pepper.  Dot with butter.  Add layer of grated cheese.  Make 3 layers.  Put in 3 qt. casserole.  Bake at 350 for 30 minutes.  Cover until last few minutes so cheese won’t brown too much.  Serves 18.

Note:  May be halved, quartered, etc.

(Tinka)