In a medium saucepan, bring the water to a boil.
Add the rice, cover pan, and simmer over low heat until the liquid is
absorbed, approximately 20 to 25 minutes. Let the rice cool.
Mix the cooked
rice with the sour cream and salt. In the bottom of a greased 1 1/2 qt
casserole, spread half of the rice mixture.
Sprinkle the shredded Jack cheese and chiles on top and then add the rest of
the rice. Dot with butter and sprinkle with the Parmesan. Bake uncovered
in a preheated 350° F. oven for 30 minutes.
Calories per serving: 375
Fat per serving: 26.0g