Chile Lime Rice with Cheese

3 cups cooked rice
1 cup chopped scallions
½ cup roasted green chiles, seeded and chopped (Hatch or Anaheim)*
¾ cup yogurt
1 cup grated cheddar cheese
½ cup grated parmesan cheese
Juice of one lime
1 teaspoon sweet or sweet smoky paprika
salt to taste

Combine scallions, chiles, yogurt, lime, paprika, salt, and rice in large bowl.  Add half of the cheddar and half the parmesan to the mixture.  Spread this mixture in a buttered 1 quart casserole. Sprinkle the top with remaining cheddar and parmesan.

 Bake uncovered at 400° for 20 minutes.

 *To roast chiles, place them on a broiler pan in a single layer.  Place pan 3 inches below broiler and broil until chiles are charred on one side, then turn and broil until charred on the other side.  Immediately put them in a plastic bag and seal the bag so that the chiles can steam.  Let the chiles steam 10-15 minutes. Remove from bag; the skin will peel off easily.  Remove stem and most of the seeds.  (You may want to wear rubber gloves when handling chiles, especially if they are the hot variety.)