2 c. water
1 c. uncooked long grain rice
1 tbsp. instant chicken bouillon or 3 chicken bouillon cubes
1 (16 oz.) container sour cream, at room temperature
1 1/2 c. shredded Colby cheese
1 c. shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies
1/2 c. chopped sweet red pepper
1/8 tsp. pepper

In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce heat, cover and simmer until rice is tender. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered baking dish. Bake at 350 degrees for 20 to 25 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers. If using instant rice, cook according to package directions.