Rice Chili Verde by Laura Lee Dunfee

1 pint sour cream
1 small can chopped green chilies
salt to taste
3 c. cooked rice, salted
1/2 lb. Monterey Jack cheese, cut in strips
Parmesan cheese
Combine sour cream with green chilies, add salt to taste.
In a baking casserole, layer all ingredients except parmesan cheese; first a layer of rice, then a layer of sour cream-chilies, then a layer of Jack cheese strips. Repeat until all ingredients are used up, ending with rice. Bake at 350° about 25 minutes. Sprinkle top with Parmesan cheese. Return to oven until cheese melts or about 5 minutes more. Makes about 6 portions. Good with every kind of entree. Scoop way down to serve, so several layers are included in each portion.