1 c  Sour cream
4 oz Can chopped green chilli,
-drained
1 tb Dried parsley
3 c  Hot cooked white or brown
-rice
12 oz Monterey jack (cut in
-strips)

Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup
almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2
to 3 mins, stirring every 30 seconds)

Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto

Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1
1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with
plastic wrap and nuke on medium high 8 – 10 minutes.

Top with cheddar and almond mixture, recover, and let stand until the
cheese melts, about 3 minutes.

(Supposedly 6 servings…I doubt it!)