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Chile Rice Casserole3 cups cooked long grain white rice Preheat oven to 350 degrees F. Butter a 1 1/2-quart casserole. Season rice with salt and pepper. Combine sour cream, salt and chiles. In the prepared casserole, place a layer of rice, cover with a layer of the sour cream mixture, and top with strips of Monterey Jack cheese. Repeat, making 2 or 3 layers and ending with rice on top. Bake for 40 to 45 minutes or until heated through. Sprinkle with grated Cheddar cheese and return to oven until cheese is melted.
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