Mexican rice (4)

1. Combine sour cream, chilies and salt.
2. In 13 x 9-inch baking pan, layer 1 cup cooked rice, ½ sour cream-chili mixture and ½ cheese strips.
3. Repeat layers and top with remaining cup of rice.
4. Bakei in moderate oven (350 °F).
5. For 25 minutes.
6. Sprinkle with parmesan cheese and top with meatballs and sauce.
7. Continue baking for 5 minutes or until cheese melts.