Mexican Hot Rice

3 cups Uncle Ben's rice, prepared as directed below.*
1 small can Old El Paso green chilies, chopped
1 small can shredded Jalapeño peppers
2 cups shredded mozzarella cheese
1 pint whipping cream

In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending
with cheese. Pour whipping cream over all. Bake at 350* until lightly
browned and cheese is melted. This is soooo wonderful!! Great with
enchiladas, too!!

*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med.
onion, chopped and 1 green onion left whole until lightly browned. Add 1
large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice
(raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a
boil. Reduce heat to low and simmer without stirring or covering until all
liquid is absorbed!! Rice should be tender...add a little water as
necessary!! Remove garlic clove and green onion. Fluff with a fork!! This
rice is great plain!!