This is about as easy as they get. It makes a good side dish with Mexican or BBQ dishes or for a good camp lunch with a sandwich. I like it with almost any thing.
3 cups cooked rice
1 cup sour cream
1 4 ounce can chopped green chilies, drained
12 ounce Monterey Jack cheese, slices
2 ounce grated cheddar cheese
Mix sour cream and chilies together. put 1 cup of the rice in a greased deep, 10" or a regular 12" Dutch oven. cover with ½ the sour cream mixture and a layer of the Monterey Jack slices. repeat layers and end with last cup of rice. Place Dutch oven over 7 or 9 charcoals and place lid on oven and 13 or 15 charcoals on lid and bake for 30 minutes. remove lid and cover rice with grated cheddar cheese. Replace lid on oven and cook until cheese is melted. About 5 to 10 minutes. Serves 6.