Title: Rice, Cheese, Chili Medley
Categories: Mexican Vegetarian Chili Rice
Yield: 6 Servings

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!)

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