Chile & Cheese Rice

• 2 cups water
• 1/2 teaspoon salt
• 1 cup long-grain white rice
• 1 (4 ounce) can whole green chilies, drained,seeded and diced
• 1 (2 ounce) jar diced pimentos, drained
• 1 cup sour cream
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese (8 oz. total)

1. Place water and salt in a 2-quart pan and bring to a boil over high heat.
2. Add rice and cover.
3. When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
4. Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
5. of the cheddar cheese.
6. Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
7. cheddar cheese.
8. Bake, uncovered, in a 350u0b0 oven for 30 minutes.

water, salt, longgrain white rice, green chilies, pimentos, sour cream, shredded monterey jack cheese, cheddar cheese

Taken from www.food.com/recipe/chile-cheese-rice-68107 (may not work)