Ingredients

• 1 (6 ounce) package dry instant long grain and wild rice mix
• 1 (8 ounce) container sour cream
• 1 (4 ounce) can chopped green chiles, drained
• 1 (16 ounce) package shredded Cheddar cheese

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. Prepare the instant long grain and wild rice mix according to package directions.
3. Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
4. Bake 25 minutes in the preheated oven, or until bubbly.