A delightful and creamy rice casserole with a hint of spice, perfect for family dinners or potlucks.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your casserole.
In a mixing bowl, combine the sour cream, green chiles, and salt until well mixed.
Mix thoroughly to evenly distribute the flavors of the chiles and salt.
Layer the ingredients in a loaf pan as follows: one-third of the rice, half of the sour cream mixture, half of the cheeses, another third of the rice, the remaining sour cream mixture, the remaining cheeses, and finally the last third of the rice.
Press each layer gently to ensure even distribution and compactness.
Sprinkle some additional Monterey Jack cheese on top for a golden crust.
Use freshly grated cheese for a better melting effect.
Bake in the preheated oven for 25 minutes, or until the top is bubbly and golden.
Keep an eye on the casserole during the last few minutes to prevent over-browning.
Remove from the oven and let it cool for 5 minutes before serving.
Allowing it to rest helps the layers set, making it easier to serve.
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