Spicy Monteray Rice ****+

Categories:
casserole, rice

2 cup water
1 cup long grain rice; uncooked
1 tablespoon instant chicken bouillon
16 oz sour cream
6 oz colby cheese
4 oz monteray jack cheese
4 oz can chopped green chiles
1/2 cup red bell pepper; chopped
1/8 teaspoon pepper

Preheat oven to 350. Shred the cheeses. In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce heat and simmer for fifteen minutes or until the rice is tender. In a large bowl, combine all ingredients except for 1/2 cup of the cheese; mix well. Turn into a buttered 1 1/2 qt. baking dish. Bake 20 to 25 minutes. Top with remaining cheese; bake 3 to 5 minutes more or until cheese is melted. Let stand for 5 minutes. P.S. Do not drain the chiles.

Yield: 6 servings