EASIER THAN PIE MEXICAN RICE

I started to write "Easy as pie" up there in the title, but you know what? I've baked a lot of pies, and pies just aren't that easy. This recipe is for a casserole that's considerably easier than pie, and yummy, too.

MEXICAN RICE

1 cup uncooked rice
2 cups sour cream
1 pound diced Monterey Jack cheese
4 oz chopped green chiles (1 small can)

Mix the four ingredients together, right in the casserole dish. Cover and bake at 350 degrees F until the rice is tender, about forty minutes.

That's it. No water, no precooking of the rice. You can substitute plain yogurt for at least half the sour cream, which would be healthier, and still tastes great. I haven't tried it, but probably you could use all yogurt, and skip the sour cream altogether.