Mexican Fire And Ice Casserole - cooking recipe

Ingredients

3 1/2 c. cooked and chilled rice
3 1/2 oz. can chopped black olives
1 c. sour cream
1/2 c. shredded Monterey Jack cheese
1/4 c. mayonnaise
1 small can chopped green chilies
2 to 3 Tbsp. scallions, finely chopped
1/4 to 3/4 tsp. hot chili powder
cumin to taste

Preparation

Preheat oven to
350\u00b0.\tCombine all ingredients and mix well. Bake in 1-quart casserole covered about 25 minutes.