Baked Rice with Green Chilies

One of my favorite side dishes, for when you want a creamier, cheesier version of a slightly Mexican rice. Pretty good on its own as well.

Ingredients:

• 1 cup uncooked regular long-grain rice
• 2 cups water
• 1 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese (divided)
• 1 tsp salt
• 2 cans (4oz each) chopped green chilies, drained

Directions:

Preheat oven to 350 degrees. Heat rice and water to boiling in a 2-quart saucepan, reduce heat to low. Cover and simmer 15 minutes (do not lift cover or stir) or until rice is tender and liquid is absorbed. Fluff rice with fork.

Mix rice with remaining ingredients except 1/2 cup Cheddar cheese in an ungreased 2-quart casserole dish. Bake uncovered about 30 minutes or until heated through. During last 5 minutes of baking, sprinkle with remaining cheese, bake until cheese is melted (I prefer to let it get bubbly and a bit brown).