Serve as a side dish to any fish or chicken meal.

INGREDIENTS | SERVES 6

• 1½ cups uncooked white rice
• ½ pound Monterey jack cheese
• ¼ cup fresh green chilies or ⅛ cup canned green chilies
• 2 cups sour cream
• ½ teaspoon salt
• ¼ cup butter

1. Preheat oven to 350°. Grease a 9-inch-square baking pan.

2. Bring 6 cups of water to a boil. Add the rice and salt. Cover and boil for 5 minutes. Reduce heat to medium-low and cook for 20 minutes or until the rice is tender.

3. Grate the cheese. If using fresh chilies, remove the stem and seeds. Chop the chilies into ¼-inch pieces.

4. Layer the rice, sour cream, cheese, and chilies in pan in that order. Dot with butter on top.

5. Bake for about 30 minutes.