Rice with Sour Cream and Green Chiles

We all loved this rice and Justin said "Why don't you take a picture of it and type about it on the computer!"
So I did!

1 cup regular rice (not instant)
1 can (4 ounces) chopped green chiles
1/2 pound of shredded Monterey Jack or cheddar cheese (I used the Fiesta mix)
1 3/4 cup sour cream (I had non-fat sour cream and it worked great)
1/2 tsp. salt
1/8 tsp. pepper

Cook rice according to package directions.  Heat oven to 350.  Combine rice, chiles, about three fourths of the cheese, sour cream, salt and pepper and mix thoroughly.  Place in a 2 quart casserole.  Sprinkle top with remaining cheese.  Bake, uncovered, about 30 minutes, or until golden on top.