| 2 lb. | 8 oz. | rice, cooked |
| 4 | oz. | chopped jalapeņo pepper |
| 1 | cup | chopped chives |
| 7 | oz. | chopped green chili peppers |
| 3 lb. | 6 oz. | sour cream |
| 1 | tsp. | salt |
| 3 | lb. | shredded American cheese |
Combine rice and other ingredients except cheese. Scale 5 lb. 12 oz. into each of three 12x10x2-inch half counter pans. Sprinkle 4 oz. shredded processed cheese over each pan. Bake uncovered at 250 degrees F for 1 1/2 hours. Cut 4x4.