Cook 1 cup rice in 2 cups chicken broth 

Mix in: 
 1 cup sour cream 
 2 tablespoon chopped pickled jalapenos 
 2 tablespoon jalapeno juice 
 1 can sliced water chestnuts, drained 
 1/3 cup creamy dressing (Ranch, etc) 

In a casserole dish, layer the above mixture with: 
 12 ounces grated Monterey Jack cheese. 
Make three layers finishing with cheese. 

Bake at 350 for 30 minutes. 

Always a winner at potlucks!