Ingredients

1 C. sour cream
4 ounce can chopped green chili, drained
1 Tbsp. dried parsley
3 C. hot cooked white or brown rice
12 ounces Monterey jack (cut in strips)
Topping:
1/2 C. shredded cheddar
2 tsp. toasted slivered almonds
1/4 C. almonds
1 tsp. butter or margarine

Cooking Instructions

Topping: Place on pie plate and cook on high 1 1/2 to 3 minutes, stirring every 30 seconds. Mix sour cream and chili, set aside. Mix parsley into the rice. Ditto layer 1 C. 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 to 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)