1 cup water
1 cup Monterey Jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 cup chopped green chile*
1/4 teaspoon garlic powder

Boil water in a medium-sized
saucepan at high heat.
Add rice to water and stir to moisten.
Remove saucepan from heat, cover,
and let stand for 3 minutes.
Add all remaining ingredients to rice
and place in a 2-quart,
greased, casserole dish.
Bake in a 350 degree F. oven
for 20 minutes.