2 c. long grain instant rice
2 c. water
1/2 tsp. salt
1 tbsp. butter
8 oz. Monterey Jack cheese, cubed
1 c. sour cream
4 oz. can chopped green chilies
Paprika

Cook rice with water, salt and butter according to package directions. Let stand 5 minutes. Mix cheese, sour cream and chilies with rice. Pour into buttered 2 quart casserole and top with paprika. Bake at 350 degrees for 30 minutes.