Ingredients

1 cup uncooked rice

1/2 teaspoon salt

5 ounce Colby cheese, cubed

5 ounce Monterey Jack, cubed

8 ounce sour cream

1 Tablespoon cooking oil

2 Tablespoons onion, chopped

Dash of ground comino

Garlic powder to taste

1 1/2 teaspoon Knorr's chicken broth granules

Pepper to taste

2 cups cold water

1 small can of green chilies, chopped

Instructions

Heat oil in saucepan over medium heat. Add rice and onion; sauté gently, stirring occasionally, until it begins to turn brown. Add comino, garlic powder, Knorr, pepper, and salt; stir to blend. Add water to green chilies; raise heat to high. Bring to boil. Cover pan with tight-fitting lid; lower heat and cook 20 minutes or until all water is absorbed. Remove from heat, put lid at angle to release steam and heat. Let set about 10 minutes.

Add cheese and sour cream. Stir to mix. Put mixture into Pam-sprayed casserole dish. Bake at 350( for 20 minutes or until cheese is melted.