Mexican Fire And Ice Casserole - cooking recipe

Ingredients

3 to 4 c. white rice, cooked
1 (4 oz.) can green chilies, diced
1 (4 oz.) can black olives, sliced
1 (8 oz.) can stewed tomatoes, chopped, reserve liquid
8 oz. sour cream
3/4 lb. Monterey Jack cheese, grated

Preparation

Combine all ingredients except for 1/3 c. stewed tomato liquid and 1/3 c. cheese.
Put in a baking dish and top with remaining tomato juice and cheese.
Bake at 350\u00b0 for 35 minutes.
Serves 6.