Green Chile Rice Casserole

1 cup rice (uncooked) or 2 cups rice (cooked)
16 oz sour cream
2 cans cream soup (celery, chicken, etc.)
7 oz green chiles (2 cans)
3/4 lb Monterey Jack cheese
1/2 lb longhorn cheese
1 handful of chopped Cilantro

Cook rice, drain and cool.  Mix rice, cilantro, sour cream and soup.  

Butter grass dish.  Layer rice, chiles, and monterey jack cheese or mix.  

Top with cheese.  

Bake 30 minutes to an hour at 350 degrees or until bubbly