Rice Chile Verde - cooking recipe

Ingredients

2 cups sour cream
1 (4 ounce) can diced mild green chilies, I usually double this
1/4 teaspoon salt
3 cups cooked white rice
1/2 lb shredded monterey jack cheese, plus more to eye & to top
1/4 cup shredded parmesan cheese, I usually do it by eye

Preparation

Cook 1 cup dry rice which makes 3 cups cooked rice.
Preheat oven to 350.
Combine sour cream, chiles and salt in a bowl.
Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
Loaf pan bakes at 350 for 25 min until bubbly.
Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.