3 cups cooked rice
1.5 cup sour cream
16 oz shredded pepperjack cheese
8 oz shredded monterey jack cheese
4 oz canned green chile
4 oz canned diced jalapeno
2 tsp El Jefe Garlic Habanero Salt
Cook rice according to packaging directions, typically 1:2 ratio.
Mix all ingredients, saving 1 cup monterey jack cheese to top the casserole.
Bake the casserole uncovered 350 degrees, 25-30 minutes or until the top is golden brown.