JALAPENO AND RICE CASSEROLE

Start with 4 c. cooked rice.

Slice 1/2 pound Monterey Jack thinly , and then into strips.  Coarsely
chop 1 small can (4 oz) of jalapeno perrers and mix with 1 pint of
sour cream.  Into a buttered casserole dish, place 1/3 of the rice.
Then lay out about half the Jack chese.  Follow with half the sour
cream and peppers.  Repeat the layers, ending with rice.  Bake at
350 for 20 minutes.  Sprinkle 1c. shredded Cheddar cheese on top and
bake 15 minutes.