Chile Rice Casserole

3 cups cooked long grain white rice
Salt and freshly-ground pepper, to taste
3 cups sour cream
1 teaspoon salt
1 (7 ounce) can diced green chiles
3/4 pound Monterey jack cheese, cut into strips
1/2 cup grated Cheddar cheese

Heat oven to 350 degrees F. Butter a 1 1/2-quart casserole.

Season rice with salt and pepper. Combine sour cream, salt and chiles.

In the prepared casserole, place a layer of rice, cover with a layer of the sour cream mixture, and top with strips of Monterey Jack cheese. Repeat, making 2 or 3 layers and ending with rice on top. Bake for 40 to 45 minutes or until heated through. Sprinkle with grated Cheddar cheese and return to oven until cheese is melted.