| 1 box (6 ounces) instant long grain and wild rice mix |
| 1 cup sour cream |
| 1 can (4 ounces) chopped green chiles, drained |
| 1 cup grated cheddar cheese |
| 1 cup grated Monterey Jack cheese |
Prepare rice according to package directions.
Preheat oven to 350 degrees.
In a bowl, mix together sour cream and green chiles. Spread half the cooked rice over bottom of a greased 8x8-inch pan. Spoon half the sour cream mixture over rice. Sprinkle half of each cheese over top. Spoon remaining rice over cheese. Spread remaining sour cream mixture over rice, then sprinkle remaining cheese over top. Bake, uncovered, 15–20 minutes, or until bubbly. Makes 4–6 servings.