1 (8 ounce) container of sour cream
1 (7 ounce) can of chopped green chilies
1 (16 ounce) package of shredded cheddar cheese
Prepare the instant rice according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chilies. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.
source: modified slightly from Allrecipes