Ingredients:
1 cup chicken broth ( water can be used)
1 cup monterey jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 (4 ounce) cans chopped green chilies
1/4 teaspoon garlic powder
Directions:
Bring broth to boil in medium saucepan.
Add rice to water and stir. Remove water from heat, cover and let stand for 3 minutes.
Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.
Bake at 350 degrees for 20 minutes.
Servings: 6-8
Time preparation: 10 min.
Time total: 30 min.