A long-time favorite, though not used as often in these low-fat days.

1 cup long-grain rice (or converted)
1 can (4-oz.) diced green chilies
11/3 cups sour cream
1/2 pound jack cheese, shredded (about 2 cups)

Cook rice according to package directions. Combine the cooked rice, chilies, sour cream and 11/2 cups of the cheese.

Turn into a greased 11/2-quart casserole; sprinkle remaining cheese on top.

Bake, uncovered in a 350°F oven for about 30 minutes, or until cheese is bubbly and rice is heated through.

Makes 6 servings.


Source: Sunset Magazine, circa 1975