Chili Rice



  1. 1 c. uncooked rice (not Minute Rice)
  2. 2 c. water
  3. 3/4 lb. grated Monterey Jack cheese
  4. 8 oz. diced green chilies
  5. 16 oz. sour cream


  1. Bring rice and water to boil; then let boil on low heat for 20 minutes. Combine cheese, sour cream and chilies in mixing bowl. Butter the bottom of a 2-quart casserole dish. Add rice to mix and put in casserole dish. Add a couple pats of butter on top of rice. Microwave 10-15 minutes. Serve hot.