Southwest Chicken Rice Casserole - cooking recipe

Ingredients

2 c. cooked brown rice
2 c. cooked white rice
3 c. cooked chicken, cut into 1/2-inch cubes
1 (16 oz.) can tomatoes, drained and chopped
1 (7 oz.) can whole green chiles, cut into strips and drained
1 (2 1/4 oz.) can sliced, drained olives
1 medium onion, chopped
3 c. shredded Monterey Jack cheese
2 c. sour cream
salt and freshly ground black pepper

Preparation

In a large bowl, combine brown and white rice, chicken, onion and tomatoes.
Season with salt and pepper.
In a shallow, 2 1/2-quart casserole, place half the mixture.
Cover with half the sour cream, chile strips, cheese and all the olives.
Add a second layer with the remaining rice mixture, sour cream, chiles and cheese.
May be covered and refrigerated up to 24 hours.