1 c. water
1 c. instant rice
2 c. sour cream
1 c. chopped green chili (2-4 oz. cans)
1 c. Monterey jack cheese, cubed
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. cumin powder (optional)

Boil water in medium size saucepan on high heat. Add rice to water and stir until moistened. Remove from heat, cover, let stand for 3 minutes.

Add all remaining ingredients to rice and place in a 2 quart greased casserole dish. Bake at 350 degrees for 20 minutes.