2 small cans Old El Paso green chili peppers (not hot)
2 (8 ounce) containers sour cream
3/4 pounc Monterey Jack cheese
1/2 pound grated sharp Cheddar cheese
Cook rice according to box directions. Cut up peppers and mix with sour cream. Cut Monterey Jack cheese into narrow strips. Butter a 2 quart casserole dish*. Mix rice, sour cream/pepper mix and place 1/2 mixture in casserole. Place Jack strips and one half Cheddar cheese next. Repeat in same order. Bake at 350 degrees for 30 minutes.
Makes 8 to 10 servings.
*This also freezes well if you wish to make two (1 quart) casseroles and freeze one for later.