Dorothee Polson's Rice Chile Verde

This delicious accompaniment is a specialty of the former food editor of the "Arizona Republic" newspaper. It may be made ahead and refrigerated: add ten minutes to the baking time. I like, sometimes, to use the 7 ounce can of green chilies. Sometimes I also substitute 4 ounces sharp white Cheddar cheese for an equal amount of the Jack.

• Ready In: 42 mins
• Serves: 6-8

Ingredients

• 1  pint  dairy sour cream (2 cups)
• 1 (4 ounce) can  chopped green chilies
•  salt
• 3  cups cooked rice, cooked in salted water
• 1⁄2 cup  jack cheese, coarsely grated
•  grated parmesan cheese

Directions

1. Preheat oven to 350 degrees F. Butter an 11- x 7-inch baking dish.
2. In a medium bowl combine the sour cream, green chilies and salt to taste.
3. Layer 1/3 of rice in prepared baking dish. Top with 1/2 of sour cream mixture and 1/2 of cheese. repeat layers, ending with final 1/3 of rice.
4. Cover and bake 5 minutes. Sprinkle top of casserole with grated Parmesan cheese and bake, uncovered, 5 to 10 minutes longer.