Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked white rice
   1 1/2  cups          shredded monterey jack cheese -- (6 ounces) divided
   1 1/2  cups          shredded cheddar cheese -- (6 ounces) divided
   1      cup           sour cream
   2      4 oz. cans    whole green chiles -- drained
   1      7 oz. jar     roasted red peppers -- drained

Preparation:

Preheat oven to 325 degrees. In a medium bowl, combine rice, 1 cup Monterey Jack cheese, 1 cup cheddar cheese, and sour cream until well blended. Firmly press half of rice mixture into bottom of a greased 7x11-inch baking pan. Cut green chiles open; place over rice mixture. Press remaining rice mixture over green chiles. Place roasted red peppers over rice mixture. Bake uncovered 25 to 30 minutes; sprinkle remaining cheese over red peppers. Bake 5 minutes longer or until cheese melts. Place pan on a wire rack and allow to cool 15 minutes. Cut into 2-inch squares. Serve warm.