Chilie Cheese Rice
from the Keep It Simple cookbook
1/2 c. brown or enriched white rice
1 c. water
2 oz. Monterey Jack cheese
3/4 c. plain yogurt of mixture of yogurt and sour cream
3/4 of a 4-oz. can chopped green chiles
salt and pepper to taste
2 TB. cheddar cheese, cut into small cubes

Combine rice with water.  Bring to Boil.  Reduce heat to simmer and cook, covered, until all liquid is absorbed and rice is tender.  Cut jack cheese into strips.  Cube cheddar.  Mix yogurt with chiles.  When rice is cooked, stir in jack cheese, yogurt mixture, cheddar cheese and season with s & p.  Cover and allow chesses to melt.  Makes 3 servings.

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