1 cup water
1 cup Monterey Jack cheese, cubed 
1 cup instant rice 
2 cups sour cream 
1 teaspoon salt
1 cup chopped green chile 
1/4 teaspoon garlic powder

1. Boil water in a medium-sized saucepan at high heat.

2. Add rice to water and stir to moisten. Remove saucepan from heat, cover, and let stand for 3 minutes.

3. Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.

4. Bake in a 350°F oven for 20 minutes.