Green Chile Cheese and Rice Bake

8 oz (224 g) Monterey Jack cheese, sliced
2 cups (480 ml) sour cream
4 oz (112 g) canned chopped green chiles
4 cups (960 ml) cooked rice
Salt and pepper
1/2 cup (120 ml) grated Cheddar cheese

Cut the Monterey Jack cheese into 1/2-inch (12-mm) strips.
Mix the sour cream and green chiles toether.

Alternate layers of rice, cheese and sour cream in a
buttered 2-quart (2-liter) casserole.  (I made 2 layers of
each.)  Bake at 350 F (180 C) for 30 minutes.

After 15 minutes of baking, sprinkle the top of the
casserole with the grated Cheddar.  Bake until Cheddar is
melted and golden.  Serve hot.

Makes 8 side dish servings.