2 c. water
1 c. uncooked long grain rice
3 chicken flavored bouillon cubes
1 (10 oz.) sour cream, room temperature
1 1/2 c. shredded Colby cheese
1 c. shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1/2 c. chopped red bell peppers
1/8 tsp. pepper

Preheat oven to 350 degrees. In medium saucepan, combine water, rice and bouillon, bring to a boil. Reduce heat, cover and simmer 15 minutes or until rice is tender. In a large bowl combine all ingredients except for 1/2 cup Colby cheese. Mix well. Pour into buttered 1/2 quart baking dish. Bake 20 to 25 minutes, top with remaining 1/2 cup cheese; bake 3 minutes longer or until cheese melts. Let stand for 5 minutes. Garnish as desired. Refrigerate leftovers.