Chile-Jack Casserole

If you prefer converted or parboiled rice, prepare it according to package directions.

Ingredients:

2-1/2 cups water
1/2 teaspoon salt
1-1/4 cups long-grain white rice, uncooked
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1/2 teaspoon salt
1 cup half-and-half or light cream
1 lb. Monterey Jack cheese, cubed
1 (4-oz.) can chopped chile peppers
2 cups dairy sour cream
paprika

Procedure:

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Slowly add rice, being sure water continues to boil. Cover and turn heat to low. Cook 30 to 40 minutes until most of the liquid is absorbed and rice is tender and fluffy; set aside. Preheat oven to 325 deg. F (165 deg. C). Lightly butter a 2-quart casserole; set aside. Melt butter or margarine in a small skillet. Add onion; saute until soft but not browned. Remove from heat; stir in 1/2 teaspoon salt and half-and-half or light cream. In prepared casserole dish, layer 1/3 each of the cooked rice, onion mixture, cheese, chile peppers and sour cream. Repeat to make 2 more layers. Sprinkle with paprika. Bake about 30 minutes in preheated oven until bubbling hot. Makes 6 servings.