1 c. water
1 c. salsa, divided
1 1/2 c. instant rice
3/4 c. sour cream
1 (4 oz.) can green chilies
1 c. shredded Cheddar cheese

Preheat oven to 350 degrees. In a medium saucepan, bring water and 1/2 salsa to a boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Stir in sour cream and 1/2 cup of salsa into rice. Pour into 8 inch square pan. Spread green chilies over rice and top with cheese. Bake 20 minutes.