Ingredients:
2 cups instant rice, uncooked
2 cups chicken broth
1/8 teaspoon garlic powder
1 cup cheddar cheese, shredded
1/2 cup sour cream
4 ounces green chilies, drained
Directions:
Mix rice, broth and garlic powder in 2-quart casserole. Cover tightly and microwave on HIGH 9 to 10 minutes or until rice is tender and liquid is absorbed.
Stir in 1/2 cup of the cheese, sour cream and chilies. Cover tightly and microwave on HIGH 2 to 3 minutes or until heated through. Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.