Ingredients

• 1 cup uncooked instant rice
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (4 ounce) can chopped green chile peppers
• 1 cup sour cream
• 1/2 cup shredded Cheddar cheese

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
3. Bake in preheated oven for 25 minutes.