MEXICAN CHEESY RICE (2 OPTIONS)

1 cups long grain white

4 oz can green chiles (or jalapenos if you like it spicier)

1 cup sour cream

2 cups of Monterey jack cheese
2 cups chicken stock

Bring stock and green chiles to a boil.  Add in the rice.  Simmer approx. 20 minutes until rice is tender and liquid is absorbed.  Stir in sour cream and 1.5 cups jack cheese.  Put in 9x9 baking pan.  Bake at 350 degrees 20-25 minutes.  Top with remaining ½ cup cheese and let it melt.

Option 2
1 cup minute rice
1 3/4 cup chicken stock
1/2 cup chunky salsa
1 cup sour cream
2 cups jack cheese

Boil water and salsa.  Add rice. Cover and remove from heat.  Fluff after 5 minutes.  Stir in sour cream and 1.5 cups cheese. Bake in 9x9 pan 20 minutes at 350 degrees.  Top with 1/2 cup cheese and let melt.