1 c. long grain rice
1 4-oz. can green chilies in brine
2 cups cheddar cheese, grated
1 cup sour cream
1 tablespoon cornstarch
salt and freshly ground black pepper to taste
2 T. butter or margarine
Preheat the oven to 350F and lightly grease a baking dish.  If necessary,
wash the rice in cold water once or twice, then drain.  Cover the rice with
twice its volume of water (i.e. 1 cup rice to 2 cups water) in a
medium-sized saucepan.  Bring to a boil, then cover the pan, reduce the heat
and leave the rice to simmer for about 20 minutes or until all the water is
absorbed.

Drain and chop the chilies.  When the rice has finished cooking, stir in the
chopped chilies and half the grated cheese.  Mix the sour cream with the
cornstarch and add to the rice.  Season to taste.

Transfer the rice mixture into a greased baking dish and dab small pieces of
butter on top.  Sprinkle with the remaining cheddar over the dish and bake
for 15 minutes, uncovered, until the cheese is brown and bubbly.