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Makes 4 servings.
2 cups uncooked long-grain rice
2 cups vegetable or chicken broth
4 ounces shredded cheddar cheese, divided
1/2 cup sour cream
1 (4 ounce) can diced green chiles, drained
Mix rice and broth in a 2-quart microwave-safe dish. Cover tightly and microwave on HIGH for 9 to 10 minutes or until rice is tender and liquid is absorbed.
Stir in half the cheese and all the sour cream and chiles. Cover tightly and microwave on HIGH another 2 to 3 minutes.
Sprinkle with remaining cheese. Cover and let stand about 4 minutes to melt the cheese before serving.
2 cups uncooked long-grain rice
2 cups vegetable or chicken broth
4 ounces shredded cheddar cheese, divided
1/2 cup sour cream
1 (4 ounce) can diced green chiles, drained
Mix rice and broth in a 2-quart microwave-safe dish. Cover tightly and microwave on HIGH for 9 to 10 minutes or until rice is tender and liquid is absorbed.
Stir in half the cheese and all the sour cream and chiles. Cover tightly and microwave on HIGH another 2 to 3 minutes.
Sprinkle with remaining cheese. Cover and let stand about 4 minutes to melt the cheese before serving.