2	cups	rice
4	cups	water
1	teaspoon	salt
1	tablespoon	oil
1/2	teaspoon	garlic salt
1	pint	sour cream
2		green chilis (canned)
1	pound	Monterrey Jack Cheese, Grated (or use half and half cheddar and jack cheese)

Cook rice, covered, in water, salt and oil for 20 minutes until rice is tender and water is absorbed. Add garlic. Fold in sour cream, chilis and all but about 1/2 cup of the cheese. Pour into a greased 2-quart baking dish. Sprinkle remaining cheese on top. Bake at 350 degrees for 20 minutes.